This velvety fire roasted tortilla soup is perfect for any chilly day! It has a secret step that makes it the best tortilla soup you've ever had - tortilla chips blended into the soup! Now don't cringe or knock it till you've tried it because it makes the flavor SO. GOOD. It's one of my favorites of all time! It makes up a big pot to eat on for a few days and will keep you cozy and warm! This is another recipe I love to make when I have my Buttery Herb Roasted Chicken leftover.
What You'll Need:
• 2 cups shredded chicken
• 1/2 sweet onion
• 1/2 green bell pepper
• 4 cloves garlic
• 1 can fire roasted crushed tomatoes
• 2 handfuls corn tortilla chips (gluten free)
• 1 cup corn
• 1/2 can black beans, drained and rinsed
• 3-4 cups chicken bone broth
• 1 tbsp chili powder
• 1 tbsp smoked paprika
• 2 tsp cumin
• 2 tsp onion powder
• 2 tsp garlic powder
• 1 tsp red pepper flakes
• 1 avocado, for garnish
• Jalapeno Slices, for garnish
• Tortilla Strips, for garnish
• Cilantro, for garnish
• Lime Wedge, for garnish
• Avocado Oil
• Salt and pepper
How To:
≥≥ Let's chop the veggies up! Chop your onion and bell pepper into a small dice. Next, chop your garlic.
≥≥ In your stock pot, heat up avocado oil, about a tablespoon, and throw in your onion and bell pepper. Cook it until brown and softened. Towards the end, add in your garlic and let it get fragrant.
≥≥ Add in 1/2 of the fire roasted crushed tomatoes can, your spices, 2 cups of chicken broth and tortilla chips. Let it come to a slow bowl and once chips are mostly softened - place the soup into a blender or use an immersion blender directly in the pot.
≥≥ Once completely smooth and blended, add the soup back to the pot and add in your chicken, beans, remaining crushed tomatoes and corn (I like to get a char on mine before adding). Add in 1-2 cups of chicken bone broth. Taste it and if it needs a little more flavor add an extra sprinkle of the spices above. Salt and pepper it to taste. Let it cook and thicken up until it's thick and velvety.
≥≥ Top with your desired toppings! I love jalapeño slices, a lime wedge, tortilla strips and avocado.
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