CHICKEN TORTILLA SOUP

INGREDIENTS

2 tablespoons oil (avocado, canola, or extra virgin olive)

1 pound boneless skinless chicken (thighs or breasts)

2 medium onions

3 celery stalks

2 large carrots

3 garlic cloves

1 jalapeño (omit if you prefer less spicy)

1 tablespoon ground cumin

1 tablespoon chili powder

1 tablespoon paprika

1 tablespoon dried oregano

1 can (about 14.5 ounces) diced tomatoes

1 can (about 14.5 ounces) black beans

1 can (about 14.5 ounces) corn kernels

8 cups chicken or vegetable stock

Salt and pepper to taste

1 lime

1/2 cup chopped cilantro

DIRECTIONS

  • Peel and chop onion into a medium dice, then set aside.

  • Peel and chop carrots into a medium dice, then set aside with the onions.

  • If you’re using jalapeño, slice it in half length-wise, remove the white rib and seeds, then finely dice. Set this aside with the other vegetables.

  • Grate or finely chop the garlic; keep it separate from the other items.

  • Heat 1 tablespoon of oil in a large pot over medium-high heat until it shimmers.

  • While the oil heats, de-stem and chop the cilantro. Slice the lime in half, then squeeze its juice into a bowl. Remove any seeds.

  • Season your chicken with salt and pepper. Sear over medium-high heat 5 minutes. Flip chicken over, then sear 5 more minutes.

  • Remove the chicken from the pan to cool. Notice that the chicken is partially cooked.

  • Now add the remaining oil, reduce the heat to medium, then add the onion, celery, carrots, and jalapeño. Cook 3-4 minutes until the vegetables begin to soften.

  • While the vegetables cook, drain your beans and corn. Combine them with the un-drained diced tomatoes.

  • Add the garlic, ground cumin, paprika, chili powder, and oregano; stir 1 minute to heat it through.

  • Add the corn, beans, diced tomatoes, and stock to the pot. Bring to a boil.

  • While the soup approaches boiling, shred the chicken; then add it back to the pot to continue cooking.

  • Once boiling, reduce the heat to low then gently simmer uncovered 15 minutes.

  • After 15 minutes, remove from heat then stir in lime juice and cilantro. Enjoy!

CHEF’S TIP:

Consider pairing with Fiddlehead Chef Homemade Tortilla Chips & Guacamole or topping with shredded cheese and sour cream!