Want to make this soup vegetarian? Omit the chicken thighs and replace the chicken broth with vegetable broth. Once the soup is pureed, return it to medium heat and stir in a can of rinsed and drained beans. Cook until heated through, 2 to 3 minutes.
Preparation:
To cook:
Level: Easy
Serves: 6
Ingredients
- 2 tablespoons Extra virgin olive oil
- 3 (6 inch) corn tortillas, cut into 1 inch pieces
- 1 Yellow onion, chopped
- 1 Red or orange bell pepper, ribs and seeds removed, chopped
- 1 Jalapeño, ribs and seeds removed, finely chopped
- 4 cloves minced garlic
- Kosher Salt and Freshly Ground Black Pepper
- 1 tbsp Tomato Paste
- 4 teaspoons Cumin powder
- 1 teaspoon Ancho chili powder
- 4 cups Chicken broth or low sodium chicken broth
- 1 box (28 oz size) diced tomatoes
- 1 pound Boneless skinless chicken thighs
- Sour cream, chopped avocado, sliced radishes and fresh cilantro leaves, to serve
Preparation
Heat the oil in a saucepan over medium-high heat. Add tortillas and cook until crispy, 1 to 2 minutes. Add onion, bell pepper, jalapeño and garlic and season with salt and pepper; cook, stirring occasionally, until softened, 6 to 8 minutes.
Add tomato paste, cumin and chili powder. Cook until fragrant, about 1 minute. Stir in broth and tomatoes. Bring to a boil, then reduce the heat and stir in the chicken thighs. Simmer until chicken is cooked through, 10 to 12 minutes. Transfer the chicken to a plate and let cool slightly. Meanwhile, continue to simmer the soup until it thickens slightly, about 15 minutes. Let cool slightly.
Working in batches, pour the soup into a blender and puree smooth (alternatively, puree with an immersion blender.) Return to saucepan. Tear the chicken into bite-sized pieces and add to the soup. Cook over medium heat until heated through, 2 to 3 minutes. Season with salt and pepper to taste. Serve the soup with sour cream, avocado, radishes and cilantro.
