Chicken Tortilla Love Soup
A recipe I prepared for someone I luv that is a modified version of a popular recipe. Although there is no plagiarism in cooking, because cooking is love and sharing, somehow, there seems to be plagiarism when you write it down… today there are a thousand copies but the only authentic dish is one you cooked yourself and shared with love. Love is our most precious gift, share it in the form of food with friends IRL.
Ingredients
* 1/2 Vidalia Onion, finely chopped
* 1 tablespoon Olive Oil
* 1 tablespoon Tomato Paste
* 1 liter Chicken Stock
* 4 cups Water
* 1 teaspoon Garlic Powder
* 1 teaspoon Chili Powder
* 1 tablespoon Cumin
* 1 Green Pepper, chopped
* 1 Red Pepper, chopped
* 1 can Black Beans (drained and rinsed)
* 1 can Rotel Diced Tomatoes & Green Chilies (undrained)
* 8 Spicy Roasted Chicken Thighs (shredded or chopped) (recipe below)
* Juice of 1 Lime
* 4 Corn Tortillas
* Salt (for seasoning the strips)
* Shredded Monterey Jack Cheese (for topping)
* Sour Cream (for topping)
* Pico de Gallo (for topping)
Instructions
Prepare chicken according to recipe below last image
Sauté Aromatics
In a large pot or Dutch oven, heat the olive oil over medium heat.
Add the finely chopped Vidalia Onion and cook until the onion is translucent, about 5-7 minutes.
Stir in the tomato paste and continue cooking for 2-3 minutes, stirring constantly, until the paste has darkened and smells caramelized.
Build Base
Pour in the 4 cups of water.
Stir in the garlic powder, chili powder, and cumin.
Bring the mixture to a simmer. Reduce the heat and let it simmer, uncovered, for 20 minutes.
Add Stock, Peppers, Beans, and Chicken
Add the 1 liter of chicken stock to the simmering liquid.
Stir in the chopped green pepper and chopped red pepper.
Add the drained black beans, the entire can of Rotel diced tomatoes and green chilies (including the liquid), and the 8 pre-cooked, shredded or chopped spicy roasted chicken thighs.
Stir well to combine all ingredients.
Simmer Soup
Continue to simmer, uncovered, for an additional 25 minutes, allowing the flavors to meld and the peppers to soften.
Turn off the heat. Stir in the juice of 1 lime.
Taste and adjust salt if necessary.
Prepare Crispy Tortilla Strips (Baked Method)
While the soup is simmering, preheat your oven to 350 Fahrenheit.
Cut the 4 corn tortillas into thin strips.
Spread the strips in a single layer on a baking sheet.
Bake for 8-12 minutes, flipping halfway through, until they are golden brown and crispy.
Remove from the oven and sprinkle lightly with salt.
Serve
Ladle the hot soup into bowls.
Top each serving with a generous handful of the crispy corn tortilla strips, along with shredded Monterey Jack cheese, sour cream, and our “Souped Up” pico de gallo.
🌶️ Roast Chicken Thighs (Smoked Paprika & Chili)
This recipe is simple, savory, and the spices create a lovely crust on the chicken.
Ingredients
* Chicken: 8 boneless, skinless chicken thighs
* Oil: 2 tablespoons olive oil (or other high-heat cooking oil)
* Seasoning:
* 1 tablespoon smoked paprika (sweet or hot, depending on preference)
* 1 teaspoon chili powder (or more, to taste)
* 1 teaspoon garlic powder
* 1 teaspoon salt (or to taste)
* 1/2 teaspoon black pepper (or to taste)
* Optional: 1/2 teaspoon dried oregano or cumin for an extra flavor layer
Instructions
* Preheat Oven & Prep Pan: Preheat your oven to 400°F (200°C). Line a large baking sheet with aluminum foil or parchment paper for easy cleanup.
* Pat Chicken Dry: Place the chicken thighs on a paper towel and gently pat them completely dry. This is a crucial step for getting a nice sear/crust!
* Seasoning Mix: In a small bowl, combine the smoked paprika, chili powder, garlic powder, salt, pepper, and any optional spices. Stir well.
* Toss and Coat: Place the dried chicken thighs in the large mixing bowl. Drizzle the 2 tablespoons of olive oil over the chicken. Sprinkle the entire seasoning mix over the chicken.
* Mix Thoroughly: Use your hands (or tongs) to toss the chicken pieces, ensuring every surface of every thigh is evenly coated with the oil and spice blend.
* Arrange for Roasting: Place the seasoned chicken thighs on the prepared baking sheet in a single layer, ensuring they are not touching each other. This allows the heat to circulate properly and encourages browning.
* Roast: Place the baking sheet in the preheated oven. Roast for 20 to 25 minutes.
* Check for Doneness: The chicken is done when it is no longer pink inside and reaches an internal temperature of 165°F (74°C). Use a meat thermometer inserted into the thickest part of a thigh to confirm. Chicken thighs are generally juicier and more forgiving than breasts, so cooking them slightly past this point will not damage them.
