Chicken Tortilla Soup
Prep Time: 25 Min.
Cook Time: 1 Hour
- Seasonings - Salt, Pepper, Garlic Salt, Oregano, Cumin, Italian Spice, Chili Powder
- Olive Oil
- 1 Cube Chicken Bullion / Chicken Base
- 2 Packs - Organic Chicken Thighs
- 1 Large White Onion
- 2 Red Bed Peppers
- 4 Cloves Garlic
- 1 Small Can Diced Green Chili's
- 1 Small Can Embasa Chipotle Peppers
- 1 Can Corn
- 2 Cans Fire Roasted Diced Tomatoes
- 2 Cans Kidney Beans
- 2 Cans Pinto Beans
- 2 Cans Black Beans
- 2 Boxes Chicken Stock
- Corn Tortilla Chips
- Sour Cream, Greek Yogurt or Labne
- 3 Limes
- 1 Block Pepper Jack Cheese
- 2 Avocados
- 1 Jar Homemade Canned Stewed Tomatoes (optional)
Personally, I rinse any meat I am cooking with, therefore, rinse the chicken thighs and trim off the excess fat, if you wish. Chicken thighs will remain much more tender and juicy in comparison to chicken breasts, only downside is, I am not a huge fan of the excess fat, but it does cook off. While rinsing your chicken, drizzle a couple tablespoons of Olive Oil in a 6 quart pot. Bring the oil to a medium heat before adding the chicken. Add the chicken to the pot, sprinkle each of the seasonings and continue to cook the chicken on a medium heat, until nearly cooked through. The chicken will continue to cook later when you add it back to the soup.
While the chicken is cooking, you can rinse and dice the bell peppers, onion and three of the adobe peppers. Make sure to open the peppers, rinse them and remove the seeds and vein, then finely dice.
Using tongs, remove the chicken thighs to a cutting board.
Add the bell pepper, onion and adobe peppers to the remaining liquid in the pot. On a medium heat continue to cook until softened up a bit, about 4 minutes.
Meanwhile, you can finely dice 4 cloves of garlic and add to the pot. After stirring for about 2 minutes, add the two boxes of chicken stock, diced green chilis, tomatoes and corn.
While you are bringing the pot to a low boil, chop up the chicken to your desired size. Once the pot is boiling, add the chicken and 3 spoonfuls of the adobe sauce, out of the chipotle peppers can. If you prefer a more spicy soup, you can add more at the end. Let this cook down first, before adding more adobe sauce. Add the seasonings again to taste. Add the three types of canned beans, drain the juices out in the sink first. Let the soup simmer on low for the next 20 minutes. Meanwhile you can prep the garnishing's.
While the soup is simmering, prep your toppings. Chop the pepper jack cheese into small cubes, slice the limes, pick the cilantro and dice, prep the avocado and set all of the items in seperate bowls. Place corn tortilla chips in a bowl and put your choice of either sour cream, greek yogurt or Labne out for toppings.