An easy adaptation of classic chicken tortilla soup. A broth flavored with fire roasted tomatoes, dried chiles and black beans. Perfect with shredded cheese, tortilla chips, and fresh cilantro.
1 1/2 lbs of cooked chicken, diced
3 Medium Chilies (dried)
2 Cans of fire roasted tomatoes
1/2 C water
2 tbsp olive oil
1 yellow onion, diced
4 cloves of garlic, minced
8 C Chicken stock
3 tbsp cumin
1 tbsp salt (to start; add more to taste)
1/2 tbsp pepper (to start, add more to taste)
2 tbsp chili powder
1 tsp smoked paprika
1/2 tsp Mexican Oregano
1 tsp garlic powder
1 tsp onion powder
1/4 C brown sugar
juice of 1/2 a lime
4 corn tortillas
1 can of black beans, rinsed
1 can of corn, drained (optional)
shredded Monterrey jack cheese
pico de gallo
crispy tortilla strips or corn chip
Remove the seeds and stems from the dried chilis. Toast in a warm skillet till fragrant. Add 1/2 C water to rehydrate. Let simmer for 5 minutes. Pour contents into blender.
Add 2 cans of fire roasted tomatoes to the blender as well, and pulse till smooth.
In a large- heavy bottomed pot, sauté onions and garlic in oil till translucent. Season onions and garlic with cumin, chili powder, paprika, oregano, garlic powder, onion powder, and salt + pepper. Stir till the onions and garlic are coated.
Add the mixture from the blender (the chiles and tomatoes) to the pot with the onions, garlic, and spices. Bring to a simmer.
Stir in the Chicken broth. Cover and let simmer for 15 minutes or till soup begins to reduce.
Add torn tortillas to thicken the soup. Let simmer for another 5 minutes.
Add black beans, diced chicken, corn (if using), and let simmer for at least 10 more minutes.
Serve with fresh cilantro, shredded cheese, avocado slices, and tortilla chips.
To save some time, you can use diced rotisserie chicken or just season and bake a few chicken breast at 425 degrees for 20 minutes.
Recipe by First and Full at https://firstandfull.com/chicken-tortilla-soup/