Chicken Tortilla Soup Recipe

• Yield: 4 servings
• Cook time: 1 hour-90 minutes
• Ingredients:
  • Chicken-2 boneless chicken breasts or 3 boneless chicken
  • thighs (skin on or off)
  • 1 onion, diced
  • 1 green pepper, diced
  • 1 poblano pepper, diced
  • ½ jalapeno, deseeded and finely diced
  • 3 cloves of garlic, minced
  • ½ zucchini, large diced (optional)
  • 1 cup of frozen or fresh corn
  • 6 cups of chicken broth
  • 1- 28oz can of whole roasted, peeled tomatoes
  • 2 tablespoons tomato paste
  • 4oz (1/2 cup) beer
  • 1 bay leaf
  • 1 tablespoon cumin
  • 2 teaspoons chili powder
  • 2 teaspoons dried oregano, 2 tablespoons if using fresh
  • 2 teaspoons dried thyme, 2 tablespoons if using fresh
  • 1 tablespoon corn starch, 3 tablespoons water
  • Salt and pepper to taste
• Toppings:
  • 1 cup Wyandot Tortilla Strips
  • Chopped cilantro
  • Lime wedges
  • Optional: Sour cream

Directions: Prepare all vegetables by dicing the onion, peppers, and zucchini, if adding. Mince garlic and jalapeno. Set aside. In a Dutch oven or large pot add 1 tablespoon canola or olive oil. Season chicken with salt and pepper, brown on medium high heat for about 3-4 minutes on each side or until outside is crispy. Remove from heat. Lower the heat to medium, sauté the onion, green pepper and poblano until translucent. Add jalapeno and garlic, sauté for 1 minute or until garlic is fragrant. Add ½ cup of beer and let reduce to half the volume. As the beer is reducing, measure broth. I always whisk tomato paste in broth to prevent chunks. Add the broth and can of tomatoes, crushing the whole tomatoes with your hand as you add. Add in spices, herbs and chicken. Bring to a low boil before reducing to a simmer. When chicken is cooked, remove and shred. Add back in. Mix corn starch and water to create a slurry, add to soup and let simmer for about 20 minutes. Taste and adjust seasoning to your likening. Add zucchini and corn, cook for about 8 minutes more. Top with tortilla strips, lime and chopped cilantro.