Chicken Tortilla Soup

6c water
3 1/2lb whole roasting chicken, cut into 8 pieces
1lg yellow onion, chopped (1c)
1med carrot, peeled and chopped (1/2c)
1 stalk celery, chopped (1/2c)
8 sprigs cilantro
1 1/2tsp ground cumin
1tsp chili powder
1/2tsp ground ancho chile pepper
1/2tsp dried oregano
2 bay leaves
corn oil
8 6in tortillas, cut into 1/2in strips
32oz box chicken broth
2 med carrots, peeled adn cut in 1/4in slices
2c sugar snap peas, sliced diagonally
2sm zucchini, cut into 1/4in slices (2c)
1c chopped fresh or canned tomato
1/2 a jalapeno pepper, seeded and finely chopped
1c sharp cheddar cheese, coasely shredded
cilantro leaves

In a 6qt Dutch oven combine water, chicken, onion, 1/2c chopped carrot, the celery, 8cilantro sprigs, the cumin, chili powder, ancho chile pepper, oregano, and bay leaves. Bring to boiling, reduce heat and simmer, uncovered, until the chicken is very tender, 1-1 1/2 hours.
Meanwhile, heat 1/2 in of corn oil in a large heavy saucepan to 375degrees. Add tortilla strips, about 1/4 at a time, and cook until crispy and light golden, 30-60seconds. Remove from saucepan with a slotted spoon. Drain strips on paper towels. Season with salt. Using tongs, remove chicken from liquid; cool chicken. Strain remaining liquid, and discard solids. Return to Dutch oven along with box of chicken broth. Bring to a simmer over medium heat. Remove meat from bones and discard bones. Tear chicken in 1in pieces. Add to broth along with the 2 sliced carrots. Simmer for 3min. Add the sugar snap peas, zucchini, tomato, and jalapeno. Simmer 3min or until tender. Taste and season with salt and black pepper. Ladle soup into bowls. Top with cheddar cheese, tortilla strips, and cilantro. Makes 6-8 servings.

Yummmm :)