I love this soup! I like to go there especially to get this soup and often their fresh cut french fries too! So Yummy. If you have a weekend free or some day where you just want something delicious and comforting, make this!!!
4 pound whole chicken for roasting
2 to 3 tbsps. melted butter (to taste)
1 gallon of spring water
2 cups of diced onion (to taste)
1 cup diced carrot
1 cup diced red bell pepper
3/4 cup diced Anaheim peppers (to taste)
1 tbsp. minced garlic
1/2 cups diced yellow tortilla
3 tbsp. of lime juice
1 tbsp. salt (to taste)
1 tsp. chili powder
1 tsp. cayenne pepper
2 tbsp. minced cilantro
Tortilla Strips Ingredients:
6 small yellow corn tortillas
2 cups vegetable oil
1 tsp. chili powder
1 tsp. paprika
3/4 tsp. cayenne pepper
1/2 tsp. salt (to taste)
1 cup shredded Monterrey Jack cheese
1 cup diced avocado
Preheat oven to 375 degrees F. Place the chicken in a roasting pan with the breast facing up, and pour the melted butter over it, trying to cover the entire breast. Season with a generous amount of salt and pepper. Cook the chicken for about an hour to an hour and a half. The skin will be crispy.
Set the cooked chicken aside on a platter. Drain about one tbsp. of the drippings (more if you choose) and set aside in a bowl. Peel the skin carefully off of the chicken and discard. Next, take the meat off the bones in large chunks and set aside on another platter. Keep the bones in the roasting pan for now.
Put a large saucepan on the stove and fill halfway with water. Add the bones, with some salt and pepper, then bring to a boil. Reduce to a simmer for about a half hour.
Scoop out the roasting drippings from the small bowl you set aside earlier, and put in a medium- to large-sized skillet and add the onions, carrot, peppers and garlic. Stir over medium heat about ten minutes, until the vegetables are tender.
Return to the saucepan with the chicken bones that have simmered for 30 minutes. Remove the bones and add the contents of the skillet, along with the meat, cayenne and chili powder, lime juice and salt to taste. Simmer this combination for around 30 minutes, then add the cilantro. Simmer for an additional 30 minutes so until the vegetables and chicken fully cooked.
Meanwhile, create the tortilla strips that will top the soup. Cut the tortillas into 1/4 to 1/3 inch long strips. Heat the vegetable oil in another saucepan, medium- to large-sized. Place the strips in the oil so they are not touching, and fry until they have bunched up a little bit and are crunchy. Lay them on paper towels to drain.
Mix together to chili, cayenne and salt in a small bowl, and toss in the crispy tortilla strips to coat them. This will add a little kick to the soup.
Pour the soup into bowls, and top with a small handful of the tortilla strips, a sprinkling of Jack cheese and the diced avocado.
*recipe copied from ehow.com*