Tortilla Soup

by Alesia Foster

INGREDIENTS

  • 2 tsp. Garlic Olive Oil

  • 1 medium white onion, diced

  • 4 cloves garlic, chopped

  • 4 oz. can green chiles

  • 3 roma tomatoes, diced

  • 1 chipotle pepper in Adobo sauce, chopped

  • 6 sprigs fresh thyme, leaves removed and stems discarded (or 2 tsp dried thyme)

  • 1 tbl. Adobo sauce

  • 1 tea. oregano

  • 3 tea. cumin

  • 1 tea. smoked paprika 

  • 4 c. chicken stock

  • 4 tbl. tomato paste

  • 1/2 c. corn

  • 1/2 c. black beans 

  • 2 tea. sea salt

  • 2 chicken breasts, cooked and shredded

  • 2 tbl. lime juice

  • 1/2 avocado, diced

  • cilantro

  • queso fresco, crumbled

  • tortilla strips for garnish


DIRECTIONS

Place olive oil to a large stock pot over medium heat. Add onions and cook for 3 minutes. Add chopped garlic and cook for 2 additional minutes.Add green chiles, tomatoes, chipotle pepper, oregano, cumin, adobo sauce, and smoked paprika. Stir for 2 minutes.The chicken stock, corn, black beans, salt, and tomato paste should be added next. Stir to incorporate. Bring to a boil, turn down heat and simmer for 10 minutes. Taste and adjust seasonings, as needed. Add the shredded chicken, and lime juice and simmer for 15 minutes. Serve hot, topped with cilantro, avocado, and queso fresco crumbles. Add a few tortilla chips or strips for garnish.

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