Ingredients
1 lb. boneless, skinless chicken thighs
1 yellow onion
1 poblano pepper
4 roma tomatoes
5 cloves garlic, minced
2 ears corn
2-3 squash, like zucchini, delicata, kabocha, etc.
4-5 whole carrots
32 oz. chicken stock
1 (15 oz.) can black beans, drained and rinsed
2 tbsp. The Texican | Taco Seasoning
Salt & pepper
Crispy Tortilla Strips
5 (6 in.) corn tortillas
0.5 cup neutral oil
Salt and pepper
For Serving
Shredded cheese (I prefer Oaxaca)
Fresh cilantro
Chopped avocado
Lime wedges
Preparation
For the carrots and squash: Preheat the oven to 400 F and prepare a parchment lined baking sheet. Chop carrots and squash into large pieces or slices (and peel if necessary), hefty enough to withstand additional cooking time in the soup. Toss in olive oil, salt, and pepper, and place on sheet pan. Roast until tender and browned, about 20-25 minutes, stirring halfway through. Once cooked, remove from oven and set aside.
For the roasted vegetables: Slice the onion in half, then hold over the open flame of the gas burner on your stovetop. Rotate and roast both halves until charred and slightly softened, about 2-3 minutes. Repeat this process with the poblano pepper, roma tomatoes, and corn until all have been thoroughly charred and roasted. Allow to cool, then chop the onion, seed and chop the poblano and tomatoes, and shuck the corn. Set aside.
In a large pot, bring chicken stock to a simmer. Add in chicken thighs and allow to simmer for about 10-15 minutes to cook through. Remove chicken and shred into bite-sized pieces. Add chicken back to the pot along with the carrots, squash, roasted vegetables, garlic, beans, The Texican | Taco Seasoning, and season with salt and pepper. Allow to continue cooking for an additional 10-15 minutes until the vegetables soften and the flavors combine.
For the crispy tortilla strips: Cut tortillas in half, then into thin strips about 0/5 in. wide. Heat oil over medium heat until it reaches about 350 F. Fry tortilla strips in batches until browned and crispy. Remove cooked tortilla strips from the oil and allow to drain on a paper towel lined plate. Season immediately with salt and pepper while they are still warm.
Pour tortilla soup into large bowls and top with shredded cheese, fresh cilantro, avocado, and a squeeze of lime. Pile on a mountain of crispy tortilla strips and voilà, you're ready to eat. Enjoy!
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