Chicken and Tomatillo Soup

There are no amounts on spices because I was cooking by taste and just sprinkling things in...


3 pound chicken
salt and pepper
oregano
1 tablespoons butter or olive oil
1 medium sized onion, coarsely chopped
2 carrots, coarsely sliced
2 ribs celery, coarsely sliced

Put above in a pot, cover chicken with water and poach until chicken is done. Put chicken aside to cool. Strain vegies from broth, saving both vegies and broth.

1 lb tomatillos, husked

Add above to broth and cook until tender. Strain again, reserving both broth and tomatillos. Puree tomatillos in a blender or food mill and add back to broth.

chili powder
cumin
bay leaf
Adobe seasoning to taste
hot sauce to taste
garlic
2 10 oz cans Rotel tomatoes with lime juice and cilantro
two large leeks, sliced thinly
1 c. rice

Cook until rice is done. Debone chicken and shred meat. Add to soup with reserved vegie mix (carrots, celery, onions). Heat through.

Garnishes:

sour cream
grated Monterey Jack or Queso Fresco cheese
yogurt
fried strips of corn tortillas