Spicy Chicken Soup

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Step One:

To make stock and cook chicken

2 lbs bone in chicken pieces..I use chicken breasts and thighs (with skin on)

yellow onion - large wedges

2 stalks celery - large chunks

3 garlic cloves - smashed

1 jalapeno - scored three times

2 bay leaves

herbs or whatever

s/p

32 oz chicken broth

32 oz water

(or enough liquid to cover everything)

bring to simmer, simmer until chicken is cooked..maybe 30-40 min

strain and reserve broth and chicken

shred chicken and set aside

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Step Two:

Soup base flavorings

1 onion - chopped

3 cloves garlic - chopped

2 serrano chilies - seeded and chopped

2 stalks celery - chopped

cumin, red pepper flakes, s/p

saute all above in EVOO until softened - maybe 10-15 min depending on size of chopped veg

add:

1 can diced fire roasted tomatoes…saute maybe 5 min

transfer all to blender or food processor and puree.

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Step Three:

Combine all

To large stockpot add reserved broth, shredded chicken and pureed sautéed veggies. Simmer

to reduce to desired consistency.

Serve with traditional tortilla soup stuff!