Redbook Recipe #2 - Chicken Tortilla Soup

Active: 20 minutes
Total: 1 hour and 30 minutes

Ingredients:
- 4 lb boneless chicken thighs or breasts
- 6 tbsp olive oil
- 5 tsp kosher salt, plus more to taste
- Freshly ground black pepper
- 6 medium yellow onions, diced
- 2 tbsp ground cumin
- 1 tbsp chilli powder
- 1 tsp red pepper flakes, or more to taste
- 1 head garlic (about 10 cloves), minced
- 3 bell peppers (yellow and red); cored, seeded and diced
- 10 carrots, cut in 1/2 inch rounds
- 4 tbsp tomato paste
- 4 quarts chicken broth
- 5 15.5-oz cans black beans, drained and rinsed
- 1 28-oz can diced tomatoes with juice
- 3 bay leaves

For delivery and servings:
- 3 dozen small corn tortillas
- 8 oz cotija or ricotta salata cheese
- 4 avocados
- 4 limes
- 1 bunch cilantro

Instructions:

1. Heat oven to 350F. Arrange the chicken on 2 large foil-lined rimmed baking sheets. Drizzle with 2 tbsp of the olive oil and liberally sprinkle with salt and pepper. Roast until cooked through, 20 to 25 minutes; set aside to cool. Once cool, remove the skin and shred with two forks or break roughly into small pieces by hand. Set aside.

2. Heat the remaining 4 tbsp oil in a stockpot. Add the onions and saute until soft, about 7 minutes. Stir in the cumin, chilli powder, and red pepper flakes and cook until aromatic, about 5 minutes.

3. Add the garlic, peppers, and carrots and stir to combine. Cook until the carrots begin to soften, about 15 minutes. Add the tomato paste and the cooked chicken; stir to coat.

4. Add the broth, beans, tomatoes and juice, and bay leaves; cover and bring to a boil. Reduce heat and simmer for 15 minutes. Remove bay leaves. Season with salt and pepper.

For delivery: Include one quarter of the tortillas, cheese, avocado, limes and cilantro.

To serve: Reheat the soup and ladle into bowls. Slice the tortillas into thin strips and divide among the bowls. Top with crumbled cheese, diced avocado, a squeeze of lime and cilantro leaves.

Until next time!

Disclaimer: I do not claim to own this recipe. It was printed in Redbook Magazine and I wanted to share it with others who were interested in it.