Chicken and Tortilla Soup

By Michinthekitch

Ingredients

• 1 tbsp vegetable oil or EVOO plus another 1/2 to 1 cup for frying tortillas
• 1/4 cup finely chopped onion (about 1/2 small onion)
• 1 tbsp chili powder (or more to taste)
• 1 tbsp tomato paste
• 2 skinless chicken thighs
• Kosher salt
• 1 qt homemade or lower salt chicken broth
• 6 2-inch cilantro stems
• 4 fresh corn tortillas, 6 inches across, cut into 1/4 inch wide strips
• 1/2 cup corn kernels (canned is fine)
• 1/2 cup canned black beans, rinsed and drained
• 3/4 diced fresh tomatoes
• GARNISH
• 1 ripe avocado, diced and tossed with a squeeze of lime juice
• 1/4 cup crumbled queso fresco, feta or ricotta salata
• 2 dollops sour cream
• 1/4 cup roughly chopped fresh cilantro leaves
• Lime wedges for serving

Details

Servings 2

Preparation

Step 1

Put 1 tbsp of oil in large saucepan or small soup pot, add the onion, and cook over medium heat until the onion has softened but not browned, about 3 minutes.

Add the chili powder and tomato paste and stir with a wooden spoon to mix and cook briefly; take care not to let the chili powder scorch.

Season the chicken thighs lightly with salt and nestle them in the chili paste, turning them once so they're entirely coated. Pour in about 1/2 cup of the broth and adjust the heat to simmer. Cover the pan and cook the chicken, turning once, until its extremely tender when pierced with a knife, 30 to 40 minutes (add a little more broth if the pan is drying out). When the chicken is done, remove it from the pan, let it cool a bit, and cut or shred it into bite sized pieces, discarding any bones and bits of fat or gristle; set aside.

Spoon off any visible grease in the pan, add the remaining broth and the cilantro stems and simmer, uncovered, until the broth has reduced by another 1/3 and is quite flavorful, 20 to 30 minutes.

While the broth is reducing, fry the tortillas.

Divide the shredded chicken, the corn, black beans, tomato, and tortilla strips between 2 large soup or pasta bowls. Reheat the broth if necessary so its piping hot and pour it over the ingredients in the bowls. Serve immediately, and let each diner add the avocado, cheese, sour cream, chopped cilantro, and a big squeeze of lime juice at the table.