It was cold and rainy today in Okinawa and the commissary {military base grocery store} finally had cilantro after being out of stock for about a month so I decided to make our favorite tortilla soup.  It’s the perfect recipe for a cold day, and I thought I would share because it looks like my friends in the northeast are getting snow!  We experienced our first blizzard last year about this time when we lived in Virginia so I thought I would share some of those pictures!  It was so cold that I promised Brandon I would never complain about the heat in Okinawa after this blizzard.  We even lost our heat for a few hours which was not a lot of fun.  This tortilla soup is my mother-in-law, Nece’s, recipe.  I have tried a lot of tortilla soups and this one is hands down the very best I have ever had.  I can’t wait until it cools down every year so I can make this recipe for my family.  

 

 

Nece’s Chicken Tortilla Soup

1 whole chicken
2 or 3 cans chicken broth
1 large can Pace picante Sauce
1 onion
cilantro
Salt
Mission tortilla chips (the tortilla strips are the best)
avocados
shredded cheese
Tortillas

Put the whole chicken in a pot with the onion and sprinkle in the salt.  Bring the whole chicken to a boil in a large pot.  Then reduce to a gentle boil for about 1 1/2 to 2 hours.  Remove the chicken from the pot to cool.  Then add the can of Pace picante sauce and the chicken broth to the broth left in the pot.  Next add a handful of the cilantro and bring the broth back to a boil.  Then let it simmer for about 20 minutes.  After the chicken has cooled, pick the chicken and place into a medium bowl. Strain the broth so that you have a smooth liquid.  Next add the chicken to the broth and you are ready to serve.  Place the tortilla strips , shredded cheese, and avocados in a bowl and ladle the soup on top.  Serve with warm tortillas and enjoy!!