farmhouse's chicken tortilla soup

September is literally around the corner, so as the weather cools down a bit, a hearty bowl of yummy soup is always a great option for lunch or dinner.

This recipe is loaded with intense flavors and lots of yummy protein. Make sure to top in with cool avocado slices for the ultimate flavor experience.   

FARMHOUSE’S CHICKEN TORTILLA SOUP

Ingredients:

8 (6 inch) Corn tortillas, cut into strips
8 Cups chicken stock
2 Chicken cooked breasts, shredded
1 Large sweet onion, diced
4 Garlic cloves, peeled and minced
2 Sprigs fresh oregano
2 Medium tomatoes, cored and diced
1 Chipotle Chile, minced and 2 tablespoons of the adobo sauce that it is packed in
1 15 oz can of black beans, drained
1 Tbsp. Vegetable oil
1 Tsp. Chili powder
1 Tsp. Smoked paprika
3 Bay leaves
Salt and Pepper

Garnishes:

Lime, cheddar cheese, avocado, cilantro leaves

1.   Coat the tortilla strips with some oil, salt and pepper. Bake in a 375-degree oven for 10 to 12 minutes until crunchy. Cool; set aside.

2.   In a stock pot, on medium heat, add oil until it begins to lightly smoke; add onions, garlic, smoked paprika and chili powder. Cook until onions turn translucent and very fragrant.

3.   Add tomatoes, chipotle chili and adobo to pot and cook for another 2 – 3 minutes.

4.   Add chicken stock, oregano and bay leaves. Bring to a rolling boil.

5.   Reduce the temperature of the soup to a low simmer and add  about 1/2 the amount of chicken breast and a can of black beans.

6.   Keep soup on a simmer for about 30 minutes to allow all the flavors to meld. Add salt and pepper to taste.

7.   Remove oregano and bay leaves before serving.

8.   For each individual bowl, first add shredded chicken to the bottom of the bowl and top with hot soup. Garnish with tortilla strips, avocado and other toppings.

ciao! fabiana

Recipe and photo courtesy of Farmhouse at Roger's Gardens.