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1. Brown the chicken in a large Dutch oven of hot oil.
2. Remove the chicken to a bowl with a slotted spoon.
3. Add the celery and onion to the Dutch oven and sauté until the onion begins to caramelize.
4. Add the garlic and cook until fragrant, which takes about 1 minute.v
5. Add the chicken back to the oven along with the broth and next 6 ingredients and bring the mixture to a boil.
6. Reduce the heat and simmer for 45 minutes.
7. Add the tortillas and simmer for another 3 minutes.
8. Season with salt and pepper as desired.
9. Server in soup bowls, garnished with sour cream, 2 or3 tombstone chips, sprigs of cilantro and a small bowl of mincedpickled jalapeño chilies.
Tombstones:
1. Turn the oven to 350 degrees and preheat.
2. Spray a cookie sheet with nonstick cooking spray.
3. Cut the tortillas into Halloween shapes using 3 inch Halloween cookie cutters.
4. Discard the scraps.
5. Lightly spray the tortilla shapes with the cooking spray.
6. Place the shapes on the prepared baking sheet and sprinkle with salt.
7. Bake 5 to 7 minutes or until edges begin to brown.
8. Remove to wire rack to cool completely.
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