ANNETTE'S SOPA DE TORTILLA

Annette's Sopa de Tortilla image

Provided by Pam Ellingson @wmnofoz

Categories Chicken

Number Of Ingredients 19

3 pound(s) chicken pieces
4 quart(s) water
1 to 2 clove(s) garlic
1 teaspoon(s) celery seed
1 teaspoon(s) black peppercorns, whole
1 can(s) tomatoes, canned with juice (undrained)
1 large onion, chopped into 1 inch pieces
1 large green pepper cut into 1 inch pieces
3 to 6 sprig(s) fresh cilantro or to taste (chopped)
1/2 to 1 teaspoon(s) ground cumin
1/4 to 1/2 teaspoon(s) cayenne pepper (to desired heat level)
1/4 to 1/2 teaspoon(s) ground white pepper
1 package(s) (10 oz) frozen corn
4 - green onions
1 to 1 1/2 cup(s) cooked rice
1 tablespoon(s) fresh parsley, chopped
- salt to taste
- tortilla chips for garnish
- shredded cheddar for garnish

Steps:

Tie garlic, peppercorns and celery seed in a piece of cheesecloth.
In a large saucepot, bring water and chicken pieces to a boil. Add cheesecloth bag with spices, lower heat to simmer, cover and cook til tender and chicken internal temperature is 165-170 degrees. Remove chicken, set aside and let cool. Strain broth and return broth to the pot.
Add next 8 ingredients, cover and simmer 30 minutes. Then add corn and green onion and simmer another 10 minutes. Salt to taste.
Chop or shred chicken into small bite size pieces. Add to broth with Rice and parsley. Heat through about 5 minutes.
Serve topped with tortilla chips and shredded cheddar. Additional cilantro can be passed if desired. For those who like their soup spicier, you can also pass your favorite hot sauce.