Tortilla Less Soup
1 tablespoon oil or cooking fat of choice,
plus 2 tablespoons for sautГ©ing onions
2 pounds chicken (breast or thigh), cut into small, bite-size pieces
1 tablespoon fajita or taco seasoning
1 large yellow onion, peeled and diced
6 cloves garlic, peeled and minced
2 fresh jalapeo peppers, seeded and diced
1 large or 2 medium poblano peppers, seeded and diced (use more or less depending on how hot you like your soup)
2 quarts chicken stock
One 28-ounce can diced or crushed fire-roasted tomatoes
1 cup chopped fresh cilantro
Juice of 2 limes
Salt and freshly ground black pepper, to taste
Avocado slices, lime pinwheels and minced fresh cilantro, for garnish
- Heat 1 tablespoon of the oil in a large Dutch oven or soup pot over medium heat. Add the chicken and fajita or taco seasoning, and brown until cooked through, about 5 minutes. Remove the chicken to a plate.
- Add the remaining 2 tablespoons of oil to the Dutch oven, and saut the onions until they are translucent, about 4 to 6 minutes.
- Add the garlic, jalapeos and poblanos, and saut for about 1 to 2 minutes, or until fragrant.
- Pour in the chicken stock and the tomatoes and bring to a medium boil, cooking for about 3 to 5 minutes.
- If you want a slightly thickened soup, strain out some
of the tomatoes, onions and peppers, transfer to a blender or a Magic Bullet and puree. Pour the puree back into the broth. - Add the cooked chicken, cilantro and lime juice and stir. Season with salt and pepper to taste.
- Serve the soup topped with avocado, lime and cilantro, if desired.
NOTES: To make this dish even faster, use already cooked chicken.
VARIATION: If you don’t have fajita or taco seasoning on hand (always check your spice blends to make sure there are no not-so-great ingredients included), you can use a blend of chili powder, garlic powder and cayenne pepper as a substitute.
