INGREDIENTS

Mission® 6" White Corn Tortilla (10600) , heated on griddle, and sliced into 1" slices 
2 Tbsp.  Vegetable Oil  
1 lbs.  Chicken Fryer 
2 cloves  Garlic  
2 Tbsp.  Salt  
1 cup  Onion , roughly chopped 
1 Tbsp. fresh Sage , minced 
1 Tbsp. fresh Thyme , minced 
1 tsp.  Oregano Leaves 
1 tsp. fresh Rosemary , minced 
2  Bay Leaves  
1 cup  Carrot , sliced 
1 medium Chayote (Mirliton) (about 1 cup) 
5 small Red Potatoes , diced (about 1 cup) 
1 Pasilia Chile , chopped (about 1/2 cup) 
2 Yellow Squash , sliced (about 1 1/2 cups) 
dash of Cayenne Pepper Sauce  
2 Tbsp.  Cilantro Leaves 
2 large Roma (Plum) Tomatoes (3/4 cup) 
11 cups  Water  
2 cups fresh Spinach , roughly chopped 

DIRECTIONS

1.) Heat oil in large heavy stockpot over medium-high heat. Brown chicken in stockpot. Add garlic, onions, 1 tsp. salt, herbs and carrots and sauté for 3 minutes. Add water and cook for 40 minutes.

2.) Remove chicken from soup and remove bones. Shred chicken using a fork and place back in pot. Add remaining vegetables and hot sauce. Cook for about 10 additional minutes, or until vegetables are tender. Season to taste with remaining salt. Add the tortillas to the soup and serve.

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