Tortilla Soup
INGREDIENTS
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FOR THE STOCK:
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1 (4 to 5 pound) whole chicken, innards removed and rinsed
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Salt
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1 large onion, chopped
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1 cup chopped carrots
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1 cup chopped celery
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4 cloves garlic
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2 bay leaves
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1 teaspoon crushed red pepper
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8 cups water
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FOR THE SOUP:
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Vegetable oil, for frying
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2 cups chopped onions
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Salt
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Freshly ground black pepper
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1 teaspoon dried oregano leaves
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1 tablespoon chopped garlic
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1 bay leaf
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1 jalapeno, seeded and minced
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2 cups chopped fresh tomatoes, peeled and seeded (about 6 to 8 Romas)
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1/4 cup chopped fresh cilantro leaves
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8 (7-inch) EMERILíS CORN TORTILLAS:
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2 cups corn flour
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1 teaspoon salt
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2 tablespoons lard
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1 1/2 cups water
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GARNISHES:
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1 large avocado, peeled and diced
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2 fresh limes, cut into quarters
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1 tablespoon chopped fresh cilantro leaves
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