Chicken & Avocado Tortilla Soup
Ingredients
Pine & Pepper Spices
- 2½Jalapeño peppers, charred, seeded, and diced*
- ⅝ mediumOnion, diced
- 10 cupsChicken broth
- 1¼ (14 oz.)Cans fire-roasted diced tomatoes
- 1¼ (4 oz.)Cans diced green chiles
- 2½ lbs.Boneless, skinless chicken breast, cut into bite-size pieces
- 12 to 13Corn tortillas (6-inch), cut into ⅛-inch strips
- 2½ Tbsp.Fresh cilantro, chopped (optional)
- To tasteSalt
- 1 ripeAvocado, peeled and diced or sliced
- OptionalGarnishes: shredded cheese, sour cream, lime wedges
Directions
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1
*Char the jalapeños: hold them over the flame of a gas burner with tongs, turning until well charred. Or broil them in the oven, turning every few minutes until blackened on all sides. Seed and dice.
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2
In a 5- to 6-quart saucepan over medium heat, combine the charred jalapeños, diced onion, Aji Chili Lime Blend, Havana Sofrito Spice, Crushed Aleppo Chiles, and minced garlic. Cook, stirring, until fragrant, about 2 minutes.
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3
Add the chicken broth, fire-roasted tomatoes, and diced green chiles and bring to a boil. Reduce the heat, cover, and simmer for 15 minutes, stirring occasionally.
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4
Add the chicken pieces and tortilla strips and return to a boil. Lower the heat, cover, and simmer until the chicken is just cooked through, 5 to 10 minutes.
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5
Stir in the chopped cilantro, if using, and season with salt to taste.
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6
Ladle into bowls and finish each with diced avocado, shredded cheese or sour cream, and a wedge of lime. Lovely with tortilla chips or warm cornbread alongside. Serves 5 to 8.
