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Chop 1 carrot (1/2 cup) and cut the remaining 2 carrots into 1/4-inch slices; set aside. In a 6-quart Dutch oven, combine water, chicken, onion, chopped carrot, celery, 8 cilantro sprigs, cumin, chili powder, ancho chile pepper, oregano and bay leaves. Bring to a boil, reduce heat. Cover and simmer for 1 to 1 1/2 hours or until the chicken is very tender.
Meanwhile, heat 1/2 inch corn oil in a large heavy saucepan to 375°F. Add tortilla strips, about one-fourth at a time, and cook for 30 to 60 seconds or until crispy and light golden. Using a slotted spoon, transfer strips to paper towels. Season with 1/8 teaspoon salt.
Using tongs, remove chicken from liquid; cool chicken. Strain remaining liquid and discard solids. Return liquid to Dutch oven along with the chicken broth. Bring to a simmer over medium heat.
Remove meat from bones and discard bones. Tear chicken into 1-inch pieces. Add to pot along with the sliced carrots. Simmer for 3 minutes. Add the sugar snap peas, zucchini, tomato and jalapeño. Simmer about 3 minutes more, or until vegetables tender. Season to taste with the remaining 1/8 teaspoon salt and black pepper.
Ladle soup into bowls. Top with cheese, tortilla strips and cilantro leaves.