Preheat oven to 400°F (200°C). Toss Vegetables with 1 tbsp olive oil and roast for 20-25 minutes, or until slightly charred.
Place Chicken in a large pot and cover with water. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until cooked through. Remove Chicken and shred.
In the same pot, add roasted Vegetables and Chicken broth. Bring to a boil, then reduce heat and simmer for 15 minutes.
Add Spices to the soup and cook for 5 minutes.
Add shredded Chicken to the soup and heat through.
While soup simmers, cut Tortilla Strips. Toss with remaining olive oil and bake for 8-10 minutes, or until crispy.
Serve hot, garnished with Tortilla Strips, Avocado, Mexican crema, Cilantro, and Lime wedges.
Ingredients
6
1.5 lbs680 gBoneless skinless chicken thighs
8 cups1.9 LLow-sodium chicken broth
11 mediumYellow onion-quartered
22 mediumRoma tomatoes-quartered
22 mediumJalapeños-halved
44 clovesGarlic cloves-unpeeled
1 tbsp15 mLChili powder
1 tsp5 mLCumin
1/2 tsp2.5 mLSmoked paprika
1/4 tsp1.25 mLCayenne pepper
1 tsp5 mLDried oregano
1 tsp5 mLSalt
1/2 tsp2.5 mLBlack pepper
66 mediumCorn tortillas
2 tbsp30 mLOlive oil
11 mediumAvocado-diced
1/2 cup120 mLMexican crema
1/4 cup60 mLChopped cilantro
11 mediumLime-cut into wedges
Equipment
Large pot
Baking sheet
Cutting board
Knife
Instructions
Preheat oven to 400°F (200°C). Toss Vegetables with 1 tbsp olive oil and roast for 20-25 minutes, or until slightly charred.
Place Chicken in a large pot and cover with water. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until cooked through. Remove Chicken and shred.
In the same pot, add roasted Vegetables and Chicken broth. Bring to a boil, then reduce heat and simmer for 15 minutes.
Add Spices to the soup and cook for 5 minutes.
Add shredded Chicken to the soup and heat through.
While soup simmers, cut Tortilla Strips. Toss with remaining olive oil and bake for 8-10 minutes, or until crispy.
Serve hot, garnished with Tortilla Strips, Avocado, Mexican crema, Cilantro, and Lime wedges.
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