Chicken Tortilla Soup

This is such a fun soup to make because it’s so versatile. It really is all about the toppings at the end. Shredded cheese, avocado, sour cream, pico de Gallo all great options. I added chicken but you could totally add shrimp or leave it vegetarian. I also just had a couple different peppers growing in the garden that I used but you can use your favorites.

Ingredients

• 2 tbsp. neutral oil
• 1 lb. boneless skinless chicken thighs
• 3 garlic cloves, peeled and minced
• 3 scallions, green and white sliced
• 1 orange bell pepper, seeded and small diced
• 1/2 yellow pepper, seeded and small diced,
• 1 poblano pepper, seeded and small diced
• 1 cup corn, frozen or fresh
• 1/2 cup tequilla
• 1 tsp. ground cumin
• 1 1/2 tsp smoked paprika
• 1 tsp. chili powder
• 1/2 tsp. ground coriander
• 1 can black beans, drained and rinsed
• 2 tbsp. tomato paste
• 1 (28 oz) can crushed tomatoes
• 1 qt chicken stock
• 3 tbsp. masa
• salt and black pepper
• 4-5 corn tortillas thinly sliced about 1/4 inch
• toppings: shredded cheese, avocados, lime, cilantro, sour cream or pico de gallo

Directions

In a small bowl start by mixing together the spices, cumin, smoked paprika, chili powder, and ground coriander.

In a large stock pot or dutch oven with the oil heat to medium heat. Sprinkle half of the spice mix onto the chicken along with salt and pepper to season it. Sear the chicken for about 4-5 minutes on both sides. Once both sides have a nice crust remove onto a plate and set aside.

Add in the garlic, scallions, peppers, and corn, then season with the rest of the spice mixture, salt and pepper and let that cook until the vegetables get tender. You may need another splash of oil. Once they are all cooked pour in the tequila to deglaze the bottom of the pan scraping everything up. Let it cook for just a coupe minutes until the tequila reduces.

Use a couple forks and shred the chicken. Place the chicken then back into the pot along with any juices.

Add in the tomato paste, crushed tomatoes, black beans and chicken stock and let all that come to a low boil. In a small bowl mix together the masa with 3 tbsp of water just to make a slurry and pour that into the soup, and that will help thicken it a little. Reduce the heat to medium low simmer and let it go for about 45 minutes. Check for seasoning and add more if needed.

Once the soup is ready to be served, add in the sliced tortillas and stir them around just so they soften, and then ladle into large bowl and pile on the toppings!!! Enjoy with a large margarita!!