CHICKEN TORTILLA SOUP

RECIPE -

▪1 red onion, medium diced and rinsed

▪1 poblano pepper, medium diced

▪4 large 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 roast my own, but you can buy a rotisserie for ease, chicken drippings reserved)

▪2 pieces of canned chipotle peppers in adobo

▪150g or about 1 cup frozen corn or white hominy

Preheat large dutch oven or heavy bottomed pot over medium heat.  Add olive oil. Add onions and poblanos.  Cook for about 5 minutes until softened and lighting browned.  Add garlic and allow to become fragrant, about 1minute.  Add in spices, stir and toast for about 30 seconds or until aromatic.  Add chicken stock, diced tomatoes (keep the can), 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