Chicken Tortilla Soup - finally

This post comes about a year late, but it isn't every so often I make my version of Chicken Tortilla Soup.  The hardest part about this recipe is the base of the soup.  The stock is made from a previous meal involving Mexican style chicken.  The stars aligned, and time was on my side, thus making an incredible base for this soup.  I could never remember my recipe for this off the top of my head, so every time I made it I had to rummage through old emails to see who I emailed the recipe too and what exactly I put in the soup.  
With out further adieu...

Soup Base (Made at least a day ahead of time):
3 half chicken breasts (bone in), dredged
Yellow onion, quartered
1/2 bunch of cilantro
1 Jalapeno quartered
1 Bottle of Budweiser
Celery
Carrots
Salt
Lawreys Seasoning
Chili Powder
Chili Flakes
Cumin
Old Bay
1 Bay leaf
2 cloves of garlic
Water


This simmered for about 3 hours (or 4 weeks of Tecmo Bowl)

Strained and saved.


Now, for the soup. 
Start with 2 breasts of chicken, dredged and browned in vegetable oil & garlic. Once browned, add in saved stock.
In separate pan, jullianed white corn tortilla strips are crisped in oil, with 2 small leeks, and 1/2 of a white onion.  Once wilted, add in 1 can of diced tomatoes.  This is added to the chicken & stock. Along with 1 jalapeno, seeded & diced, and a hand full of cilantro. Depending on how much stock, some additional chicken stock should be added for consistency. This then simmers for about an hour until the chicken is able to be shredded easily.  Once shredded, add chicken back into the pot.  


Toppings:
Tortilla strips
Diced tomato
Diced avocado
Cheddar cheese
Cilantro


Served with a simple quesadilla.

This recipe finally has a home!