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Tortilla Less Soup – tortilla less soup
Stav Kogan

Tortilla Less Soup

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Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 tbsp oil or cooking fat of choice,
  • 2 lb chicken (breast or thigh), cut into small, bite-size pieces
  • 1 tbsp 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
  • If you want a slightly thickened soup, strain out some

Method
 

  1. Heat 1 tablespoon of the oil in a large Dutch oven or soup pot over medium heat.
  2. Add the chicken and fajita or taco seasoning, and brown until cooked through, about 5 minutes.
  3. Remove the chicken to a plate.
  4. Add the remaining 2 tablespoons of oil to the Dutch oven, and saut the onions until they are translucent, about 4 to 6 minutes.
  5. Add the garlic, jalapeos and poblanos, and saut for about 1 to 2 minutes, or until fragrant.
  6. Pour in the chicken stock and the tomatoes and bring to a medium boil, cooking for about 3 to 5 minutes.
  7. Add the cooked chicken, cilantro and lime juice and stir.
  8. Season with salt and pepper to taste.
  9. Serve the soup topped with avocado, lime and cilantro, if desired.

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