Slow Cooker, Spicy Chicken Soup

Slow Cooker, Spicy Chicken Soup

Stock

9 cups water

2 bullion cubes

1 whole chicken, including heart, neck, liver

2 whole carrots

1/2 large yellow onion, chopped in half

1/2 jalapeño seeded

1/2 bunch cilantro, whole

Combine Ingredients in an 8 quart slow cooker and cook on high until chicken falls off the bone. About 4 hours.

Soup

Strain stock from the slow cooker.

Return liquid to Slow cooker set on “keep warm”.

Skim fat from the top of soup with a spoon and disgard.

Separate chicken meat and return to the slow cooker.

Discard vegetables, bones, skin.

Reward a patiently begging pet with the heart and liver.

Add

3 Carrots, chopped

1/2 large yellow onion, chopped

3 ears of corn, kernels cut from cob and cob discarded

1/2 jalepeno, chopped small

Let vegetables soften in the hot liquid for 1/2 hour or so.

Tortilla Strips

6″ Flour tortillas, cut in half, then into strips

In a frying pan on high, lay tortilla strips in a thin layer of vegetable oil

fry until lightly toasted

place on a towel to dry and dust with cayenne pepper

Serve soup, topped with:

Tomato, chopped

Cilantro, chopped

Lime, fresh squeezed

Salt & Pepper to taste

Tortilla Strips

– Corinna Mantlo