The quick and easy Tex-Mex version of this Mexican classic is made with Rotel tomatoes and crispy tortilla chips. Made with abundant garlic, it's not only delicious, it's the cure for the common cold. But, as we all know, the only way to come across Rotel tomatoes here in Denmark is to either order on-line or find your nearest American Store. The nearest we came across was in Malmø, Sweden. So, I substituted with putting chunks of jalepeno... but you can just use the canned tomatoes with chilis. No problemo.
This dish serves 6 to 8.
1 whole chicken
3 garlic cloves, minced
1 medium onions, chopped
1 medium carrots, sliced or chopped. I prefer mine sliced and then cut in half.
3 medium potatoes.
1 tsp. oregano
One can of tomatoes. It does not have to be with chilis, but we prefer to have a little spice to it so I add one jalepeno.
Fun stuff to garnish your soup with:
1/2 cup chopped cilantro (coriander)
2 limes, quartered
1 fresh jalepeno, minced
Large bowl of tortilla chips
Split the chicken in half and rinse well. Place the chicken in a soup pot with 8 cups water, bring to a boil, and reduce to a simmer. Cook for 45 minutes to an hour, until the chicken is completely cooked. Remove the chicken and set aside to cool.
Remove any skin or bones from the stock. Add the garlic, onion, celery, carrots, potatoes, oregano, can of tomatoes with chilis, and bayleaf. Return to a boil, then reduce to a simmer and cook for 30 minutes or until all the vegetables are well done. When the soup is nearly ready, cut up some of the chicken meat into bite-size pieces, removing all skin and gristle.
To serve, bring the soup to the table and present it with a plate of chicken meat, the garnishes, and the bowl of chips. Each diner should crush some tortilla chips into a soup bowl, add chicken and condiments, and then ladle the soup over the top.