Chicken Tortilla Soup
Chicken Tortilla Soup
4 chicken thighs with skin and bones
2 tablespoons Mexican chili powder
2 14-ounce cans whole tomatoes
2 tablespoons butter
2 cups diced onions
2 tablespoons minced garlic
1 cup cooked black beans
1 cup frozen corn
Garnish:
Avocados
Cheese
Preheat oven to 350 degrees.
Rub the chicken thighs with the Mexican chili powder. Bake for 35-35 minutes, until they’re thoroughly cooked.
When the chicken is cool enough to handle,debone the chicken and dice the meat.
Use the bones and skin to make a stock. Place the bones and skin in a large stockpot. Cover with water. Bring to a rolling boil over medium-high heat. Once the stock comes to a rolling boil, lower the heat to low and let it simmer for a couple hours. Drain the stock and reserve.
While the stock is simmering, dice the canned tomatoes and save the tomato juice.
Heat the butter in a large pot over medium heat. Once it has melted, add the onions. Cook until they are soft. Add the garlic, stirring constantly, until it becomes fragrant, less than a minute. Add about 6 cups of stock, tomatoes, and the reserved tomato juice. Once the soup comes to a boil, lower the heat and let it simmer for a couple hours.
After a couple hours, raise the heat to medium and bring to a boil. Add the corn, beans, and diced chicken. Bring the soup back up to a boil. Once it is boiling, lower the heat to low and simmer for 30 minutes.
Serve with diced avocados, grated cheese, pico de gallo, and/or crispy tortilla strips.