Chicken Tortilla Soup
Happy Thanksgiving! When this post shows up on the blog, I will be running in the streets of Charleston (on purpose).
Every Thanksgiving since moving south, we get up early to put the turkey on the smoker and run the 5K Turkey Trot. Some years are faster than others but always ends with smiles and a beer. Lets be honest, a few beers. The race isn’t about “earning” the big meal, its about being thankful we are healthy and have the ability to go on a run. Don’t feel guilty for enjoying the day or decide to ‘work it off’. You can’t out run a bad diet, whether it’s Thanksgiving dinner or any other meal of the year.
We are hosting Friendsgiving and have 12 adults, 4 kids, and 3 dogs attending the festivities. A 19 pound turkey, 10 pound ham, and green bean casserole will be our contributions to the table, along with spicy black bean hummus for a pregame snack. Every couple is bringing a couple dishes so we will not go hungry!
Leftover creations are part of the Thanksgiving experience! If you end up with too much turkey, this soup is a great way to use it without eating Thanksgiving all over again. If you don’t have leftover chicken, add bite sized chicken pieces on step 14 and extend the cooking time to allow chicken to cook.
Chicken (or Turkey) Tortilla Soup
6 cups of soup
1 large poblano pepper (roasted)
1 12 inch tortilla (or equivalent smaller)
1 1/2 TBS Olive Oil (divided)
½ tsp sea salt
3/4 tsp Cumin (divided)
¼ red Onion, diced
1 small jalapeno, diced
1 TBS minced garlic
¼ tsp cayenne pepper
1 tsp dried oregano or 1 TBS diced fresh
1 tsp chili powder
3 1/2 cups broth (homemade preferred)
¼ cup cilantro, chopped
2 1/2 cups cooked shredded chicken (breast or thighs)
½ can black beans
1 can petite diced tomatoes
½ lime, juiced
Pepper and Salt
Garnish Options: Lime wedges, cilantro, avocado, sour cream
Roast poblano pepper in the oven on broil (leaving door slightly cracked) for about 10 minutes or until skin is blistered and dark. With tongs, turn pepper over and roast additional 5 minutes so all sides are bubbly. (If you are lucky enough to have a gas range, you can do this process over an open flame)
Place hot roasted pepper into a container with a lid and let rest for 15 minutes. (I don’t know why but this process helps. #science)
While pepper is resting, cut the tortilla in 1/4 in by 1 in strips. This can be done with a knife or pizza cutter.
Preheat oven to 350
Mix 1 TBS olive oil, 1/2 tsp cumin, and 1/2 tsp sea salt
Toss tortilla strips in oil mixture and spread out evenly on a baking sheet with parchment paper or greased
Bake strips at 350 for 6-9 minutes or until lightly golden. Set aside for topping
Peel skin off poblano. Discard skin, stem, and seeds.
Chop pepper and set aside.
Dice onion and jalapeno
Heat 1/2 TBS Olive Oil in stock pot over medium heat
Add onion and jalapeno to stock pot and cook for 5 minutes, stirring every minute or two
Add garlic and cook an additional minute
Add cayenne pepper, oregano, chili powder and cumin. Stir and allow to toast
Add a little broth (1/2 cup) to deglaze the spices
Add chicken, poblano, salt and pepper, stir, and cook a few minutes
Add cilantro (save a little for garnish), tomatoes, and the rest of the broth
Bring up to a simmer and cook for 30 minutes
Drain and rinse black beans and juice lime
Taste soup and add more spice if you prefer
Add black beans and lime juice.
Cook for 10 minutes to warm the beans
Serve with sliced avocado, chopped cilantro, and tortilla strips along with any other garnish you want.