Soup, soup, soup; at TheGildedTongue we absolutely love soup. It could be eaten every day for every meal with no complaints. Just thinking of a steaming bowl of soup conjures up images of cozy sweaters, toasty fires, and winter snow. The recipe below is for one of the best Tex-Mex soups with which everyone should show some familiarity, Chicken Tortilla Soup.

This is a great hearty recipe and will definitely knock the cold-weather chills right out of you. We are dedicating this post/recipe to some of the biggest fans from abroad, in France and London. You guys know who you are.

Chicken Tortilla Soup

1 Lb of chicken, cut into ½ cubes

2 Medium Yellow Onions, small diced

2 jalapenos, seeded and diced

1 Poblano, roasted and cleaned

2 limes, juiced

5 Cloves garlic, minced

1 Tbs Tomato Paste

2 Roma Tomatoes, diced

2 sprigs of Thyme

1 Can of Black Beans

1.5 Tsp Chipotle Pepper flakes

1.5 Tsp Aleppo pepper Flakes

2 Tsp ground Cumin

1 Tsp Paprika, smoked

½ Tsp Ancho Chili Powder

2 Tbsp Fresh Cilantro, Chopped

6 Cups of Chicken Stock

Toppings:

Crispy tortilla pieces

Queso Fresco

1 Fresh avocado, sliced

Procedure:

1. In a large soup pot over medium-high heat, bring a tbsp. of oil up to temperature.
2. Begin searing off the chicken pieces in batches. This will provide an even browning and prevent steaming.
3. Once all of the chicken had been seared, add the onion, garlic, and peppers. Sauté until the mixture becomes translucent; 5-7 minutes.
4. Stir in all the dried spices and cook until fragrant, about 1 minute more. Then add the tomato paste and cook until it begins to brown.
5. Add the diced, fresh roma tomatoes, thyme, and cilantro. Only cook another minute then add the lime juice and chicken stock. Stir vigorously to fully incorporate everything into the stock.
6. Bring the mixture to a simmer and return the chicken to the pot. Simmer approximately 20-30 minutes. The flavor will come together and the chicken will be completely cooked.
7. Add the remaining ingredients and simmer until warmed through, 7 – 10 minutes.
8. Adjust the seasoning with salt and pepper. Garnish each with queso fresco, tortilla pieces, and avocado.