Chicken tortilla soup is one of my favorite cool weather comfort foods. This quick and easy recipe only takes about 30 minutes to make and uses a few simple, but effective hacks to create a more flavorful soup base that will taste 100% homemade.

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RECIPE
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▪1 red onion, medium diced
▪1 poblano pepper, medium diced
▪4 lrg garlic cloves, chopped
▪35g or 2Tbsp olive oil
▪20g or 2 1/2Tbsp chili powder
▪5g or 1 3/4tsp paprika
▪5g or 1 3/4tsp ground cumin
▪2g or 2tsp dried oregano
▪1500g or 1.5liters chicken stock
▪790g or 1 28oz can diced tomato (fire-roasted if you can find it)
▪440g or 1 can kidney beans, not drained
▪440g or 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
▪150g or about 1c frozen corn

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

Pick and chop ½ of chicken (into spoon size pieces).

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. 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.

Taste and season with additional pinch of salt if needed

RECOMMENDED GARNISHES
▪Ripe avocado, diced
▪Thick cut tortilla chips, broken
▪Cilantro, chopped
▪Shredded white cheddar cheese (prairie breeze is always a winner)
▪Sour cream



#chickentortillasoup #weeknightrecipe #chickensoup #weeknighting


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