Chicken Tortilla Soup
It’s soup season in Colorado so I’m making all my favorites including this spicy, Chicken Tortilla Soup!
It starts with some homemade chicken broth! Okay, you don’t have to make your own but know that it’s SO much better when you do. I made mine in my instant pot in a couple hours. I used a whole chicken, cut into 8 pieces, from Thrive Market, eight cups of water, a carrot, yellow onion, parsley, a leek, and salt. Set your instant pot to high pressure for an hour & let naturally release. When I do this, I always forget about it until it’s been hanging out for about an hour. That’s okay for things like Carnitas & broth!
Snag the meat from the broth & set it aside. Strain broth from the rest of the solids & set aside.
While your broth cooks you can roast your veggies! Roasting them brings out their flavors while caramelizing some of their sugars which helps balance out the heat of the dish. Halve the tomatoes & peppers and quarter the onion and drizzle with avocado oil. Sprinkle on a little salt & roast at 375 degrees for about 30 minutes. Toss on a few cloves of garlic for the last 10 or so minutes (garlic burns easily!).
Let the vegetables cool so you can cube the tomatoes and dice the peppers, garlic, & onion. Toss them all into a large pot or dutch oven & sauté over medium heat. Add in the cumin, chili, powder, paprika, & turmeric & toast for a minute or so. Next, your glorious chicken broth: add in about 6 1/2 cups and lower the heat to low heat. Add in the shredded chicken and salt & pepper to taste. (If you don’t make your own broth, you can use a rotisserie chicken!)
Let the soup simmer for about 15 minutes then serve with sour cream, avocado, fresh cilantro & lime, and your favorite hot sauce! We’ve been digging the new ones from Siete!