Fall Tortilla Soup

Name: Fall Tortilla Soup
Ingredients: FOR THE CHICKEN:; 1 teaspoon Salt; 1/2 teaspoons Pepper; 1 teaspoon Paprika; 1 teaspoon Chili Powder; 1/2 teaspoons Cumin; 1/4 teaspoons Red Pepper; 2 whole Chicken Thighs; FOR THE SOUP:; 1/2 whole White Onion, Chopped; 1 whole Anaheim Chili, Deseeded And Chopped; 1 whole Jalapeno, Deseeded And Chopped; 1/2 cups Beer; 3 Tablespoons Tomato Paste; 14-1/2 ounces, weight Canned Diced Tomatoes, Rinsed; 32 ounces, fluid Vegetable Broth; 1 whole Lime, Juiced; 3 whole Flour Tortillas, Cut Into Strips; 1 teaspoon Chili Powder; 1/2 teaspoons Cumin; 1 teaspoon Salt; 1/2 teaspoons Pepper; Vegetable Oil; Olive Oil; FOR GARNISH:; 2 whole Radishes, Thinly Sliced; 1/2 whole Avocado (peeled, Pitted And Sliced); 1/4 cups Cilantro, Chopped

28 ingredients

7 steps

Ingredients

FOR THE CHICKEN:
1 teaspoon Salt
1/2 teaspoons Pepper
1 teaspoon Paprika
1 teaspoon Chili Powder
1/2 teaspoons Cumin
1/4 teaspoons Red Pepper
2 whole Chicken Thighs
FOR THE SOUP:
1/2 whole White Onion, Chopped
1 whole Anaheim Chili, Deseeded And Chopped
1 whole Jalapeno, Deseeded And Chopped
1/2 cups Beer
3 Tablespoons Tomato Paste
14-1/2 ounces, weight Canned Diced Tomatoes, Rinsed
32 ounces, fluid Vegetable Broth
1 whole Lime, Juiced
3 whole Flour Tortillas, Cut Into Strips
1 teaspoon Chili Powder
1/2 teaspoons Cumin
1 teaspoon Salt
1/2 teaspoons Pepper
Vegetable Oil
Olive Oil
FOR GARNISH:
2 whole Radishes, Thinly Sliced
1/2 whole Avocado (peeled, Pitted And Sliced)
1/4 cups Cilantro, Chopped

Directions

1

Mix salt, pepper, paprika, chili powder, cumin, and red pepper together in a small bowl to create the rub. Rub the spices onto both sides of the chicken.
2

Heat a small drizzle of olive oil in a cast iron pot over medium heat. Place chicken in the pot and cook until browned and cooked all the way through, about 3-4 minutes per side. Remove it from the pot, set aside and when cool, shred it.
3

Heat another drizzle of olive oil in the pot. Add onion and saute until aromatic, about 2-3 minutes, stirring often. Add the Anaheim and jalapeno peppers and continue to cook for another 2-3 minutes.
4

Stir in beer, tomato paste, diced tomatoes, vegetable broth, and lime juice. Let the mixture simmer while you make the tortilla strips.
5

To make the tortilla strips, cover the bottom of a large frying pan with vegetable oil. Heat over high heat. Place tortilla strips into pan in a single layer and fry until golden brown, about 30 seconds. Remove them from the pan and set aside on a paper towel to drain.
6

Add shredded chicken back into the soup and season with chili powder, cumin, salt, and pepper. Continue to simmer until ready to serve, or at least 30 minutes.
7

Just before serving, stir in the tortilla strips and dish it up. Garnish with radishes, avocado, and cilantro, and enjoy!