chicken tortilla soup

You asked and you shall receive. In this post you will find the recipe to the world’s most amazing soup. I know it’s amazing because my boyfriend literally hates the three main ingredients and he loves this. Score one for me.

Here’s the thing, this soup is easy. I made it a bit difficult but you could totally get a rotisserie chicken (or two) and have dinner on the table in under 30 minutes. I just made your day, didn’t I?

So here we go….

CHICKEN TORTILLA (LESS) SOUP  – adapted from here

1 whole chicken cut up (I bought mine like this. No I don’t cut up chickens)
1 28 oz can of whole fire roasted tomatoes (you can get diced also)
2-3 poblano peppers
1 LARGE jalapeno
1 yellow onion
6 cups of chicken stock*
Taco seasoning (I made my own using this recipe)
Optional – cilantro
2 tablespoons oil

*if you use low sodium you’re going to need to add a lot of salt

Preheat oven to 350º and line a baking sheet with foil. Pat chicken dry and arrange on baking sheet. Drizzle with oil and coat well with seasoning. Like really, really well. Both sides. Put in oven and roast for an hour or until juices run clear. Set aside to let cool. Chop onions and peppers. Add oil to pan and cook onions about 4 minutes and add peppers and garlic. Sautee another 4 minutes, add tomatoes and stock then bring to a simmer for about 10 minutes. Shred chicken and add to pot. Turn heat to low and let simmer for 15 minutes up to an hour.

Serve with whatever you want; tortilla chips, sour cream, cheese, avocado, more cilantro, it’s up to you!