1 tsp or more olive oil
1 medium onion diced
6 cloves garlic, pressed
2 large jalapenos, seeds removed, minced
1/2 tsp or to taste, coarse sea salt
1- 28 oz can Muir Glen crushed fire roasted tomatoes (*must*)
2 tsp ground cumin
2 tsp ground oregano
1/4 tsp allspice
1/2 cup freshly squeezed lemon or lime juice
12 cups chicken stock**
meat from one chicken (optional)
freshly chopped cilantro (garnish)
Heat oil in heavy 5+ quart pan. Add onions, garlic and jalapenos. Saute for 10 minutes, or until slightly softened. Add tomatoes, seasonings and salt. Simmer until all ingredients blend together, approximately 20 minutes. Add shredded meat from one chicken, followed by citrus juice and simmer for 5-10 minutes longer. Rest soup on low heat for about 15 minutes to blend flavors, no simmering.
Serve over baked corn tortilla strips (optional) and add cilantro garnish (recommended). This soup isn't thick, but definitely has a lot of body to it.
** Chicken Broth. This soup is excellent with homemade broth. To accompany flavors for this soup I used water, one fresh chicken, carrots, onion, celery, bay leaves (2), TBS oregano, sea salt. (remove veggies and bay leaves from broth when done - for flavoring only)