Slow Cooker, Spicy Chicken Soup
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.
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.
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.
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:
Lime, fresh squeezed
Salt & Pepper to taste