Chicken Tortilla Soup

My coworkers love when I make this for lunch, they keep asking for the recipe but when I make it at work it’s more of an estimate then an actual measurement. Here it is broken down to feed a family and not an army. 

 

2# tomatoes 

1/2 onion sliced 

1 garlic clove

1 jalapeno 

Oil as needed

4 chicken thighs skin removed

3 (14oz) cans low sodium chicken stock

1T tomato paste (use if your tomatoes aren’t the best they can be)

1/2 -3/4 t chipotle powder

1/2 t chili powder

A big handful of tortilla chips 

1 1/2 c white corn

S&P

 

Lightly oil and salt the tomatoes, onion, garlic and jalapeno. place under the broiler until the tomatoes are burnt on top, flip and burn the other side. 

While these cook, heat a stock pot add about a tablespoon of oil, remove the skin from the chicken thighs, season and brown on both sides. 

When the tomatoes are done pour them over the chicken (be careful of splattering), add the stock, spices and cook at a simmer for about 40 minutes.

It is ready when the chicken starts to fall off the bone. Remove the chicken. Pull the meat off the bones, discard the bones.

Add the Chips ( like the ones Chipotle has but you can use any brand, just be aware that most come salted and can effect the outcome), let them get soggy for a few minutes then blend until smooth. I use a hand blender at home, but the standard blender will work slightly better, making a smoother soup.

Return the soup to the stove, add the chicken, corn and adjust the seasoning. Serve with sour cream and broken tortilla chips.