Taco Soup

I Am just thinking of all the things you put in a taco, and you turn it around and make a soup. just thinking about those crushed tortilla chips on top! Mmmm

Ingredients

2 pounds boneless skinless chicken, cut into bite size pieces

15 ounce can roasted diced tomatoes

10 ounce can enchilada sauce

1 large onion, chopped

2 stalks celery, chopped

1 tablespoon minced canned chipotle chile in adobo sauce, or to taste

4 cloves garlic, minced

4 cups low-sodium chicken broth

2 teaspoon cumin

1 teaspoon ancho chili powder

15 ounce can hominy, drained and rinsed

1 bay leaf

1/2 cup fresh cilantro leaves

7 corn tortillas

2 to 3 tablespoons canola or vegetable oil

4 limes

  Sea salt

In a 4 to 7 quart slow cooker, add chicken, tomatoes, enchilada sauce, onion, celery, chipotle chile, garlic, broth, salt and pepper, cumin, chili powder, hominy and bay leaf and stir to combine. Cover and set slow cooker on low. Let cook 6 to 8 hours (or 3 to 4 hours on a high setting). About 60 minutes before serving, stir in cilantro leaves. Taste for seasoning and adjust as needed.

Preheat oven to 400 F. Cut tortillas into 1/4-inch strips. In a mixing bowl, toss tortilla strips with oil, the juice of 1 lime (or to taste), and sea salt. Toss together until strips are evenly coated. Spread strips in an single layer in a rimmed baking sheet or jelly roll pan. Bake in pre-heated oven 10 to 15 minutes or until crisp.

Serve soup with tortilla chips, lime wedges, sour cream, or Mexican cheese. Serves 6 to 8.

Fried Chicken Livers And Gizzards

Here Gizzard!!! Gizzard!!! Let Me Eat You Up!!!

Ingredients

1 1/2 pound chicken gizzards

1 1/2 pound chicken livers

1 cup all purpose flour

1/2 teaspoon cayenne pepper

1 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon garlic powder

Batter:

2 beaten eggs

1 cup water

cooking oil

Preparation:

Prep gizzards and livers by cutting away excessive fat and gristle ad removing the green tissue on the livers, then wash gizzards and livers thoroughly under running cold water.

Place gizzards in a pot of cold water adding salt, bring water to a rolling boil and continue to boil for about 25 minutes.

While the gizzards are boiling, pat dry livers with paper towels.

Combine flour and seasoning in plastic bag. Shake well and pour into a bowl and set aside.

Once gizzards finished boiling, pour gizzards into a strainer and allow them to cool.

Preheat deep fryer with cooking oil to cover gizzards and livers set on medium-high heat.

Thoroughly coat gizzards and livers one at a time in egg mixture and then in seasoned flour mixture and place into hot oil.

Don't overcrowd the deep fry. Cook until golded brown. allow to drain on paper towels.