Chicken Tortilla Soup

Not only do I love soups in general, I especially love soups that have a hearty chicken broth base. I love the contrast of the spiciness of this soup against the cool sour cream and avocado topping. I love the ability to add in whatever veggies I have on hand or whatever sounds tasty. Chicken tortilla soup is great because it’s flavorful and comforting but isn’t so heavy that you feel like you need a nap after.

I prefer to use chicken thighs in this recipe instead of chicken breasts because I think thighs offer more fat and thus, more flavor. I love the taste of the soft chicken balanced with a crispy, bright piece of corn. This is yummy and I hope you give it a try!

Chicken Tortilla Soup

Ingredients:

• 2 pounds boneless chicken thighs

• Spice mixture:

  • 1 teaspoon chili powder

  • 1 teaspoon garlic powder

  • 1 teaspoon cumin

  • 1/2 teaspoon salt

• 1/2 yellow onion, diced

• 1 red bell pepper, seeded and diced

• 1 green bell pepper, seeded and diced

• 1 yellow bell pepper, seeded and diced

• 4 cloves of garlic, minced

• 3 tablespoons tomato paste

• 2 - 32 oz cartons of low sodium chicken broth

• 1 1/2 cups frozen corn

• 1 -15 oz can of diced tomatoes, drained

• 2 - 15 oz cans of black beans, drained

Directions:

1. Add the chicken thighs to an aluminum foil lined baking sheet. Grab a few pinches of the spice mixture and sprinkle over the chicken thighs to lightly coat. Bake in a 375 degree F oven for 25-30 minutes. Then set aside to cool and then shred.

2. Meanwhile, add a tablespoon of canola oil to a large dutch oven. Set temperature to medium-low and then add the onion, garlic and peppers. Cook for about 5 minutes until the veggies start to sweat. (Sweating is when the veggies begin to lose some moisture and start to soften).

3. Next, add the rest of the spices and tomato paste. Cook two minutes to bloom the spices. (Blooming a spice is when you cook the spice to help darken or enrich the flavor). Add in the can of diced tomatoes and chicken broth. Stir to combine and then add in the shredded chicken. Simmer for about 15 minutes and then add in the corn and black beans. Simmer for another 20 minutes.

4. Top with sour cream, tortilla chips, monterrey jack cheese and a dollop of charred salsa verde.