Roasted Mexican Tortilla Soup

 

Roasted Mexican Tortilla Soup

1 Roasted Whole Chicken, shredded

16 Vine Ripened Tomatoes

4 Jalapeño peppers

1 Red Bell Pepper

1 Large Red Onion, cut in half

3 –Tablespoons Olive Oil

½ Teaspoon Crushed Red pepper

5 –Stalks Celery, sliced

2 Tablespoons Susie’s Red Spice Rub

1-1/2 Teaspoons Cumin

1 Teaspoon Mexican Oregano

Salt and Pepper to taste

5 –Large Carrots, sliced

6 –Cloves Garlic, finely chopped

1 Quart Chicken Stock

1 –Large Zucchini, sliced

1 –Bunch Cilantro, finely chopped

Cheddar Cheese, shredded

Tortilla Chips, crushed

Avocado,

Sour Cream

Season and roast your whole chicken, 350 degrees for about 1-1/2 - 2 hours, depending on the size of the chicken, or until it reaches 180 degrees in the thickest part of the thigh. I use my Red Spice Rub (click to navigate to the spice rub recipe) to season the chicken.

Place the tomatoes, bell peppers, jalapeño peppers, and red onion, and on a grill. Slightly blacken the skins of the bell pepper and jalapeño peppers by roasting them over the hottest part of the grill.  Put grill marks on the onion halves, and grill the tomatoes until soft.  Remove the vegetables and place the bell peppers and jalapeño peppers in a sealed container for 15 minutes to sweat the skins off.  Let the vegetables cool a bit before handling. Peel the skins and remove the seeds off the peppers. Dice the onions, bell peppers, jalapeño peppers, and tomatoes. .  To save time, I use a food processor and pulse until chopped.

In a large stock pot, combine the olive oil, crushed red pepper, onions, jalapeño peppers, bell pepper, celery, carrots and garlic, and cook for 3 minutes over medium heat. Add the spice rub, cumin, oregano, salt and pepper.  Cook for 1 more minute.  Add the chopped tomatoes, and chicken stock, then season to taste with salt and pepper.  Add the shredded chicken. Bring to a boil, and then reduce to simmer for 20 minutes.  Add the zucchini and cilantro and simmer for 10 more minutes or until the zucchini is tender crisp.

Garnish with cheddar cheese, tortilla chips, sour cream and avocado.

Serves 8

* You may choose to buy your whole chicken already roasted at the grocery store to save time.

By Susie Tronti