Cooksie
Well-known member
I've gotten to where I never throw away chicken and turkey carcasses anymore. I used to just chunk them in the garbage, but they make wonderful soups and gumbos. I love it when I have a carcass now 
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Here's my version of Smoked Chicken Tortilla Soup:
Smoked chicken carcass
Water
Chicken pieces (I used 3 boneless/skinless/uncooked chicken tenders.)
1 leafy celery top
1 medium onion, chopped
2 medium carrots, chopped
3 stalks celery, chopped
1 T Butter
1 14.5 oz can Del Monte diced tomatoes with garlic and onion
1 10 oz can mild Rotel
Handful parsley, chopped
1 pkg Lawry’s mild taco seasoning
Chicken stock, Kitchen Basics (About 1 to 1 ½ cups)
3 corn tortillas, cut into strips
Toppings – crispy corn tortilla strips, shredded smoky cheddar cheese, sour cream, avocado
Break the chicken carcass down and add water just to cover. Simmer gently for about 20 minutes. Add the chicken tenders and the celery top and continue to simmer until the tenders are cooked through. Remove the chicken and bones from the broth. Remove the bones, shred the chicken, and set aside.
Saute the onion, carrots, and celery in butter until the onion begins to turn transparent. Add this mixture to the broth. Add the diced tomatoes, Rotel, parsley, and taco seasoning. Mix thoroughly, and then add the chicken stock. Simmer for about 30 to 45 minutes.
Add the shredded chicken and the tortilla strips and cook until the tortillas just begin to dissolve.
Add toppings of choice. I cut some tortillas into strips, sprayed them very lightly with Pam, and crisped them up in the toaster oven.
.
Here's my version of Smoked Chicken Tortilla Soup:
Smoked chicken carcass
Water
Chicken pieces (I used 3 boneless/skinless/uncooked chicken tenders.)
1 leafy celery top
1 medium onion, chopped
2 medium carrots, chopped
3 stalks celery, chopped
1 T Butter
1 14.5 oz can Del Monte diced tomatoes with garlic and onion
1 10 oz can mild Rotel
Handful parsley, chopped
1 pkg Lawry’s mild taco seasoning
Chicken stock, Kitchen Basics (About 1 to 1 ½ cups)
3 corn tortillas, cut into strips
Toppings – crispy corn tortilla strips, shredded smoky cheddar cheese, sour cream, avocado
Break the chicken carcass down and add water just to cover. Simmer gently for about 20 minutes. Add the chicken tenders and the celery top and continue to simmer until the tenders are cooked through. Remove the chicken and bones from the broth. Remove the bones, shred the chicken, and set aside.
Saute the onion, carrots, and celery in butter until the onion begins to turn transparent. Add this mixture to the broth. Add the diced tomatoes, Rotel, parsley, and taco seasoning. Mix thoroughly, and then add the chicken stock. Simmer for about 30 to 45 minutes.
Add the shredded chicken and the tortilla strips and cook until the tortillas just begin to dissolve.
Add toppings of choice. I cut some tortillas into strips, sprayed them very lightly with Pam, and crisped them up in the toaster oven.
.