It's a gloomy, rainy day in sunny Southern California! Our weather's ADHD never fails us. So, naturally, after a 90 degree day, there will likely be a 50 degree day.
That's cool with me. I like soup.
I like soup a lot.
(Adapted from Jane Coxwell)
- 10 cups water
- One 3 1/2-pound chicken
- 3 medium tomatoes, cored and quartered
- 1 medium carrot, sliced 1/2 inch thick
- 1 small red onion, cut into 1-inch pieces
- 2 garlic cloves, crushed
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1 small cinnamon stick
- 1/2 cup chopped cilantro, plus more for garnish
- 2 small flour tortillas, halved
- 6 tablespoons fresh lime juice
- In a saucepan, combine the water, chicken, tomatoes, carrot, onion, garlic, coriander, cumin, cinnamon and the 1/2 cup of cilantro. Add a generous pinch each of salt and pepper and bring to a boil.
- Cover partially and simmer over moderately low heat for 30 minutes, skimming as necessary.
- Discard the cinnamon stick and continue simmering until the chicken is cooked through, 30 minutes longer.
- Meanwhile, in a large skillet, toast the tortillas over moderate heat, turning once, until crisp in spots, 3 minutes. Cut the tortillas into thin strips.
- Transfer the chicken to a plate and let cool slightly.
- Shred the meat; discard the skin and bones.
- Return the chicken to the saucepan and reheat the soup.
- Stir in the lime juice and season with salt and pepper.
- Ladle the soup into bowls. Garnish with the tortilla strips and cilantro and serve.