Empty My Fridge
Bone Broth Chicken Tortilla Soup 馃嵅
Ingredients
- Olive oil2 tbsp
- Onion 路 diced1
- Bell pepper 路 diced1
- Chili pepper 路 diced1
- Garlic 路 minced7 + 1 tsp
- Tomato paste1 陆 tbsp
- Cumin 路 ground1 tsp
- Chili powder1 tsp
- Salt1 tsp
- Smoked paprika陆 tsp
- Oregano 路 dried陆 tsp
- Chicken1 packet
- Tomato 路 diced1 can
- Chicken thigh 路 boneless skinless1 lb
- Black bean 路 drained rinsed1 can
- Sweet corn 路 frozen1 cup
- Cilantro 路 coarsely chopped, chopped, for garnish陆 cups
- Lime2 tbsp + 2
- Tortilla1 cup
- Cottage cheese陆 cups
- Sour cream录 cups
- Avocado 路 sliced1
Instructions
- Heat the oil in a large pot over medium-high heat. Add the onion, green bell pepper and jalape帽o and cook until softened, 3-4 minutes.
- Stir in the garlic, tomato paste, cumin, chili powder, granulated garlic, salt, smoked paprika and oregano. Cook for about 2 minutes, until the paste darkens slightly and the spices smell fragrant.
- Add the bone broth and diced tomatoes with their juices, and bring to a boil over high heat.
- Add the chicken thighs, reduce the heat to medium, cover and cook for 12-15 minutes, stirring occasionally, until the thickest part of the chicken reaches 165掳F.
- Stir in the black beans and corn and cook uncovered for 3 minutes.
- Remove from the heat, stir in the cilantro and lime juice, and add more salt to taste.
- Ladle the soup into bowls and add toppings before serving warm.
Summarized from Tasty's video. Watch it for the details.
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GarlicOnionTomatoBell pepperChickenLimeChicken thighTomato paste
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