SERVES
ACTIVE TIME
TOTAL TIME
We don’t roast chicken for the roast chicken—we roast it for the tortilla soup that comes next! This one starts with a quick and rich stock from the leftover carcass and builds flavor with a tomatochile base that takes it just south of the border. The fun is in the toppings. Set out bowls of shredded cabbage, crispy tortilla strips, radish slices, and cheese, and let the kids build their own bowl—for dinner and an activity in one.
2 quarts chicken bone broth, (p. 225)
1 (16-ounce) can whole tomatoes
2 dried guajillo or ancho chiles, seeds removed and soaked in hot water for 20 minutes, optional (skip if kids are spice-sensitive)
4 cloves garlic
1 teaspoon Mexican oregano
1 teaspoon salt
2 cups cooked chicken, shredded
Cabbage, thinly sliced
Radish, thinly sliced
Tortilla strips (see tip)
Cilantro, chopped
Cotija cheese, crumbled
Onion, chopped
SERVES
ACTIVE TIME
TOTAL TIME
We don’t roast chicken for the roast chicken—we roast it for the tortilla soup that comes next! This one starts with a quick and rich stock from the leftover carcass and builds flavor with a tomatochile base that takes it just south of the border. The fun is in the toppings. Set out bowls of shredded cabbage, crispy tortilla strips, radish slices, and cheese, and let the kids build their own bowl—for dinner and an activity in one.
Brush both sides of corn tortillas with avocado oil or tallow; then slice into ¼-inch wide strips. Spread in a single layer on a baking sheet and bake at 400°F for 10–12 minutes, stirring halfway through. Or, pan-fry in 1–2 tablespoons of lard over medium heat until golden and crisp.
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© eating for life 2026
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