Chicken Tortilla Soup

Chicken Tortilla Soup

The initial move to San Francisco was such a scary idea, leaving the life we created for ourselves and beginning a new chapter in a new, yet familiar, city. It’s been a humbling experience, to say the least. I wake up for work at 3 am every day and start my day with other people, who, like me, are preparing the city for another new day ahead. Yes, San Francisco is dirty and yes, there are homeless everywhere BUT it’s also so colorful and lively and it makes you feel like you’re apart of something bigger than yourself. I could complain about our 400 square foot studio apartment, but it’s also been my favorite part of this move. I get to come home to our cozy little home, snuggle up with my best friend, and forget about the world outside.

Today when I got home, I wanted something warm and cozy yet filling. This tortilla soup checked-off all the boxes. This is also another Half Baked Harvest Recipe- I just can’t get enough!

Ingredients:

• 2 tablespoons EVOO
• 1 medium yellow onion, chopped
• 4 cloves garlic, minced
• 2 poblano peppers, seeded and chopped
• 2-4 chipotle peppers in adobo, finely chopped
• 1 tablespoon smoked paprika
• 2 tablespoons ground cumin
• Pinch of kosher salt & black pepper
• 1 lb boneless, skinless chicken breast
• 2 (14-ounce) cans fire-roasted tomatoes
• 4 cups low-sodium chicken broth
• Juice of 2 limes, plus zest for serving
• 1/2 cup fresh cilantro, chopped, plus more for serving
• Sliced avocado, cheddar, green onion, and yogurt for serving
• Salty lime chips (see recipe)

Instructions:

• **This can be made in a slow cooker- on high for 4-5 hours, or you can use the stove top!
• Heat the olive oil in a large pot over medium heat. When the oil shimmers, add the onion, garlic, poblano peppers, chipotle peppers, paprika, cumin, and a pinch each of salt and pepper.
• Cook 5-10 minutes, until very fragrant.
• Add chicken, then stir in the tomatoes and broth.
• Season with S&P
• Partially cover and simmer over medium-low heat for 15-20 minutes, until the chicken is cooked through.
• Shred the chicken using 2 forks
• Stir in lime juice and cilantro
• Ladle the soup into bowls, top as desired, with yogurt//sour cream, cheese, avocado, cilantro, green onions, and tortilla chips. Zest a lime over each bowl.
• Enjoy!

Salty Lime Chips:

• Cut 4 corn tortillas into thin strips
• Heat 1/4 cup avocado oil or canola oil in a medium skillet over medium heat
• When the oil shimmers, add about half of the tortilla strips
• Fry 1 minute, then toss and fry another 30 seconds to 1 minute
• Drain on a paper towel lined plate
• Sprinkle with lime zest and flaky sea salt
• Repeat with more tortillas, however many you want!!!