Preheat oven to 400°F (200°C). Toss the Roma tomatoes, Yellow onion, and Garlic with 2 tbsp olive oil, salt, and pepper. Roast for 30-40 minutes, or until tomatoes are softened and slightly charred.
Season the Chicken thighs with 1 tbsp olive oil, 1 tsp chili powder, 1/2 tsp smoked paprika, 1/4 tsp cayenne pepper, salt, and pepper. Cook in a skillet over medium-high heat until cooked through, about 8-10 minutes. Shred and set aside.
Once the roasted vegetables are cool enough to handle, transfer them to a blender and blend until smooth. Alternatively, use an immersion blender directly in the roasting pan.
In a large pot or Dutch oven, combine the blended tomato mixture, Chicken broth, Black beans, Fire-roasted corn, Chipotle peppers in adobo sauce, Cumin, Oregano, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15 minutes.
Stir in the shredded Chicken and Mexican crema. Heat through.
While the soup simmers, prepare the tortilla strips by baking or frying until crispy.
Serve the soup hot, garnished with tortilla strips, Avocado, Cilantro, Queso fresco, and Lime wedges.
Ingredients
6
1.5 lbs680 gBoneless skinless chicken thighs
1 tbsp15 mLOlive oil
1 tsp5 mLChili powder
1/2 tsp2.5 mLSmoked paprika
1/4 tsp1.25 mLCayenne pepper
SaltTo taste
PepperTo taste
1.5 lbs680 gRoma tomatoes-halved
2 tbsp30 mLOlive oil
11 mediumYellow onion-quartered
44 clovesGarlic-whole
6 cups1420 mLChicken broth
11 can (15 oz)Black beans-rinsed and drained
11 can (15 oz)Fire-roasted corn-drained
1 tbsp15 mLChipotle peppers in adobo sauce-minced
1 tsp5 mLCumin
1/2 tsp2.5 mLOregano
SaltTo taste
PepperTo taste
1/2 cup120 mLMexican crema
66 piecesCorn tortillas-cut into strips
To tasteTo tasteAvocado-diced
To tasteTo tasteCilantro-chopped
To tasteTo tasteQueso fresco-crumbled
To tasteTo tasteLime wedges
Equipment
Large pot or Dutch oven
Skillet
Baking sheet
Blender or immersion blender
Cutting board
Knife
Instructions
Preheat oven to 400°F (200°C). Toss the Roma tomatoes, Yellow onion, and Garlic with 2 tbsp olive oil, salt, and pepper. Roast for 30-40 minutes, or until tomatoes are softened and slightly charred.
Season the Chicken thighs with 1 tbsp olive oil, 1 tsp chili powder, 1/2 tsp smoked paprika, 1/4 tsp cayenne pepper, salt, and pepper. Cook in a skillet over medium-high heat until cooked through, about 8-10 minutes. Shred and set aside.
Once the roasted vegetables are cool enough to handle, transfer them to a blender and blend until smooth. Alternatively, use an immersion blender directly in the roasting pan.
In a large pot or Dutch oven, combine the blended tomato mixture, Chicken broth, Black beans, Fire-roasted corn, Chipotle peppers in adobo sauce, Cumin, Oregano, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15 minutes.
Stir in the shredded Chicken and Mexican crema. Heat through.
While the soup simmers, prepare the tortilla strips by baking or frying until crispy.
Serve the soup hot, garnished with tortilla strips, Avocado, Cilantro, Queso fresco, and Lime wedges.
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