Chicken Tortilla Soup

More like a chili than a soup. So full of flavor, it will warm your soul on a cold night and it’s so quick and easy!

Serves 4
Prep time 20 minutes
Cooking time: 30 minutes

Ingredients

1 red onion, medium diced

1 poblano pepper, medium diced

4  garlic cloves, chopped

2Tbsp olive oil

  2 1/2 Tbsp chili powder

1 3/4tsp paprika

1 3/4tsp ground cumin

2 tsp dried oregano

1.5 liters (48oz) chicken stock

1 28oz can diced tomato (fire-roasted if you can find it)

1 can kidney beans, not drained

1 can black beans, drained

Salt

Cooked whole chicken (i like to buy a rotisserie for ease, chicken drippings reserved)

2 pieces of canned chipotle peppers in adobo

1 cup frozen corn

For serving:

1 diced avocado

1/2 cup chopped cilantro

1 cup shredded cheddar cheese

sour cream to taste 

Directions

1. Preheat large dutch oven or heavy bottomed pot over medium heat. Add olive oil. Add onions and poblanos. Cook for about 5 min until softened and lighting browned.

2. Add garlic and allow to become fragrant, about 1min. Add in spices, stir and toast for about 30 seconds or until aromatic.

3. Add chicken stock, diced tomatoes, beans, and a large pinch of salt and any drippings from your chicken. Stir and reduce to a low simmer for 10 min.

4. Pick and chop 1/2 of rotisserie chicken (into spoon size pieces).

5. Scoop out about 2 cups or about 3 ladles worth of soup into a high sided container. Add 2 chilis in adobo into that container and blend with immersion blender.

6. Add blended soup + chilis back into soup pot. Add corn and chopped chicken into the soup. Stir and continue to simmer on low for about 5 minutes.

7. Taste and season with additional pinch of salt if needed

Make it your own

I like to add a 15 oz can of rinsed and drained hominy.

Substitute jalapeno peppers for poblano if you like more heat.

Use shredded chicken instead of the rotisserie.

I like to use a thicker tortilla chip (taqueria style) they hold up better.