From what I have been told this soup dates back three generations from my age. I am a great grandmother already. When my grandmother was making this soup we would be drooling. We could not wait to get called to the dinner table. The aroma was intoxicating. It was all we could do to stay out of the kitchen. "Mama" as we called my grandmother would not allow us to be in her way or under foot while she was cooking. My family know's this recipe as an heirloom recipe. I am sure you will find this soup as delicious and satifying as we have. Enjoy
1Put cut up chicken pieces and I also add the gizard, in a deep heavy pot cover with water, add carrot, onion, garlic, celery and two tabelspoons salt Cook for about 1 hour and a half. skim off scum from the top of the soup as it simmers. After time has elapsed. Remove chicken pieces to a seperate dish and let cool. Strain the soup removing the vegetables to a seperate dish.
2Heat oil on medium flame add mashed garlic & saute until somewhat golden, be careful not to scorch garlic or soup will be bitter. Next add chopped tomatillos diced jalpenos, half remaing diced onion, and the half dish of cilantro. Saute these veggies in hot oil until limp. Now add the chicken stock to the veggies and cook about 15 minutes. After 15 minutes have passed Strain your broth again. Now Put all the veggies from the first stock pot cooked which were carrot, celery, onion, and the veggies from the second stock pot cooked. Which were tomatillos, jalapenos, onion, garlic & cilantro all together in a blender. Blend all to make a puree. Add a little broth to blend and return mixture to the strained chicken broth. Mix well and simmer on low heat. Taste to see if you have enough salt & pepper. Add just a pich of cayanne pepper. While soup is simmering de bone the chicken and remove the skin and cut chicken meat into small bite sized pieces. Add chicken to the soup with a packet of Goya Sazon with culantro & achiote and continue to simmer for five more minutes.
3While the soup is cooking I take out at least 20 corn tortillas and slice them in thin strips. I fry in hot oil a few at a time until strips are nice and crisp but watch not to burn and remove to a paper towel lined pan. I give a light salting. Then I put into each bowl a handfull first then I ladle my soup over the tortilla strips. I sprinkle a pinch of remaining diced cilantro on top and float a dollop of sour cream on top of the soup. In Mexico we float a tabelspoon of creama Mexicana it's dairy cream but not sour as our sour cream here in the U.S. You can find Crema Mexicana in the Latin food section if you would like to try it. If not use the sour cream. It is just as good. Enjoy. this soup is delicious it's a little time consuming but well worth the treat. My family like to float more tortilla strips on top of the soup as well. Enjoy