Ingredients
12 cups water
1 Tablespoon Salt
1/2 teaspoon White Pepper
1/2 teaspoon Ground Cumin
1 Jalapeno Pepper, sliced
1 cup chopped Yellow Onion, divided
3 Whole Chicken Breast with skin & ribs
2 Tablespoons Olive Oil
26 ounce can Red Enchilada Sauce
1/2 cup chopped Fresh Cilantro
6 Corn Tortillas, cut in 1-inch squares
Preparation
In a stock pot, over high heat, bring water, salt, white pepper, cumin, jalapeno and 1/2 cup onion to a boil. Add chicken and lower heat to medium and cook for 45 minutes or until chicken is cooked through. Remove chicken and strain broth through cheese cloth, reserve 8 cups. Shred chicken.
In stock pot, heat olive oil and saute 1/2 cup onion over medium heat until tender. Add chicken broth, enchilada sauce and cilantro. Turn heat to high and bring to a boil. Add chicken and tortillas and boil for 5 minutes or until tortillas start to break up. Serve hot, garnish with cilantro, cheese and sour cream.
