25 MIN CHICKEN TORTILLA SOUP (So Much Better When You Treat it Like CHILI)

Ingredients

• 1 medium Red Onion (peeled and roughly diced)
• 1 piece Poblano Pepper (top removed, seeded, sliced into strips)
• 4 cloves Garlic (smashed, peeled, coarsely chopped)
• 35 g Olive Oil (extra‑virgin, for sautéing)
• 1 tsp Salt (kosher salt, added in stages)
• 20 g Chili Powder (smoked, adds depth)
• 5 g Paprika (sweet paprika)
• 5 g Ground Cumin (ground cumin)
• 2 g Dried Oregano (Mexican oregano if available)
• 1500 g Chicken Stock (low‑sodium, about 1.5 L)
• 790 g Diced Tomatoes (canned, with juices)
• 425 g Kidney Beans (canned, keep liquid)
• 425 g Black Beans (canned, drained)
• 2 pieces Chipotle Chilies in Adobo (canned, include sauce)
• 150 g Frozen Corn (kernels, no need to thaw)
• 300 g Rotisserie Chicken (skin‑on, half bird, shredded)
• 1 piece Avocado (ripe, diced)
• 30 g Tortilla Chips (thick taqueria‑style, for garnish)
• 15 g Cilantro (stems removed, chopped)
• 50 g Aged White Cheddar (grated)
• 30 g Sour Cream (for garnish)

Instructions

1. Prep Vegetables

   Dice the red onion roughly, slice the poblano into strips after removing the top and seeds, and smash‑peel‑chop the garlic cloves.

   Time: PT5M

2. Heat Oil

   Place the Dutch oven over medium heat and add 35 g olive oil. Let it heat until shimmering.

   Time: PT2M

3. Sauté Onion & Poblano

   Add the diced onion, poblano strips, and a pinch of salt. Cook, stirring occasionally, until softened and lightly caramelized, about 5 minutes.

   Time: PT5M

4. Add Garlic

   Stir in the chopped garlic and cook for 1 minute until fragrant.

   Time: PT1M

5. Toast Spices

   Add chili powder, paprika, cumin, and oregano. Stir and toast for about 30 seconds until aromatic.

   Time: PT1M

6. Add Liquids & Beans

   Pour in chicken stock, canned diced tomatoes with juices, kidney beans (with liquid), and drained black beans. Stir to combine.

   Time: PT2M

7. Bring to Simmer

   Increase heat to bring the mixture to a boil, then reduce to low and simmer for 10 minutes.

   Time: PT10M

8. Shred Rotisserie Chicken

   While the soup simmers, pull half of the rotisserie chicken from the skin, discard or reserve the other half, and chop into bite‑size pieces.

   Time: PT5M

9. Blend Chipotle Base

   Scoop about 2 cups of the simmering broth into the empty tomato can, add the chipotle chilies with adobo sauce, and blend with an immersion blender until smooth. Return the blended mixture to the pot.

   Time: PT5M

10. Add Corn & Chicken

    Stir in frozen corn and the shredded chicken. Simmer gently for 5‑10 minutes until the corn is heated through and the chicken is warmed.

    Time: PT8M

11. Prepare Garnishes

    Dice the avocado, crumble tortilla chips, chop cilantro, grate cheddar, and scoop sour cream into small bowls for serving.

    Time: PT5M

12. Final Seasoning & Serve

    Taste the soup and add a strong pinch of salt if needed. Ladle into bowls and top with avocado, chips, cilantro, cheese, and a dollop of sour cream.

    Time: PT2M

Nutrition Facts

Calories

350

Protein

25 g

Carbohydrates

30 g

Fat

15 g

Fiber

6 g