Chicken Tortilla Soup

For a no bullshit recipe, this one actually contains a fair amount of ingredients. Don’t let it intimidate you though I promise you it is still easy and worth the overwhelming list of ingredients. I used to joke that Mexican food wasn’t authentic unless it gave you diarrhea. I still kind of stand by that… but as long as you cook that chicken right, you can spare yourself the symptoms of authenticity.

INGREDIENTS

For the Chicken
2 Boneless skinless chicken breasts smoked paprika
Cumin
Chili powder


For The Soup

1 Yellow onion, diced
1 Jalapeño, seeded and diced
4 cloves of garlic, minced
1 1/2 cups diced red/yellow/green bell pepper 1 TBL tomato paste
Juice from one lime
1 TBL Oregano
1 TBL Cumin
2 TBL Chili Powder
2 Cups of Corn
1 Quart of Chicken Stock
2 14.5oz cans of fire roasted tomatoes
1/2 bunch of cilantro
Tortilla chips

Avocado
Cojita cheese

DIRECTIONS:

Preheat oven to 365 degrees F.
Season both sides of chicken evenly with salt, smoked paprika, chili powder, and cumin.
Sear on both sides and finish in the oven until it reaches an internal temperature of 365 degrees F. Or about 15 minutes. Set aside.

Sauté onions, bell pepper and garlic until soft. Add in the tomato paste, cumin, oregano, and chili powder. Sauté for 1 minute.
Add the fire roasted tomatoes, and then the chicken stock.
Add in the corn, chicken, and Cilantro

Season to taste 


Garnish with tortilla chips, avocado and cojita cheese.