This chicken stock comes with kick, with the option of adding a serrano or jalapeño chile, and can be used as a base for tortilla soup.
CHILE CHICKEN STOCK
Use this as a base for tortilla soup.
Combine all ingredients except lime juice and low-simmer in a large stockpot for 4 hours. Add lime juice and strain out solids through a chinois strainer.
Return to pot and let fat rise to the top. Skim fat with a ladle and discard. Low-simmer again from 45 minutes to an hour. Strain broth through cheesecloth. Add salt and pepper to taste.
Makes 8 cups.
PER SERVING: Calories 86 (31% from fat), Fat 3 g (1 g sat), Cholesterol 7 mg, Sodium 343 mg, No fiber, Carbohydrates 9 g, Protein 6 g, Sugar 4 g
SOURCE: Joanne Bondy/Stocks & Bondy