Chicken Tortilla Soup

Name: Chicken Tortilla Soup
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 5 large tomatoes, halved; 4 large jalapenos, halved; 5 garlic cloves, unpeeled; 2 tbsp extra-virgin olive oil; 1 lb ground pasture-raised chicken; 1 yellow onion, diced; 1 small sweet potato, peeled and cubed; 1 red bell pepper, diced; 1 tbsp tomato paste; 1 tsp ground cumin; 0.5 tsp onion powder; 0.5 tsp dried oregano; 4 cups chicken stock; 1 tsp kosher salt; 0.5 tsp freshly ground black pepper; 4 corn tortillas, cut into strips; 1 tbsp extra-virgin olive oil; 2 tbsp lime juice; 0.5 cup fresh cilantro leaves, chopped; 0.5 tsp kosher salt

A broiler-smoked tomato and jalapeno soup with lean ground chicken, sweet potato, and red pepper, finished with baked corn-tortilla chips and a quick jalapeno-cilantro salsa.

From The Young Forever Cookbook

Prep: 15 min
Cook: 1 h
Total: 1 h 15 min
Yield: 6 servings
Category: Soup
Cuisine: Mexican

Nutrition (estimated)

per 1 bowl

Calories: 360 kcal
Protein: 22 g
Fat: 18 g
Carbs: 28 g
Fiber: 6 g
Sugar: 9 g
Sodium: 780 mg

Ingredients

5 large tomatoes, halved
4 large jalapenos, halved
5 garlic cloves, unpeeled
2 tbsp extra-virgin olive oil
1 lb ground pasture-raised chicken
1 yellow onion, diced
1 small sweet potato, peeled and cubed
1 red bell pepper, diced
1 tbsp tomato paste
1 tsp ground cumin
0.5 tsp onion powder
0.5 tsp dried oregano
4 cups chicken stock
1 tsp kosher salt
0.5 tsp freshly ground black pepper
4 corn tortillas, cut into strips
1 tbsp extra-virgin olive oil
2 tbsp lime juice
0.5 cup fresh cilantro leaves, chopped
0.5 tsp kosher salt

Chicken Sweet Potatoes Tomatoes Corn

Instructions

Set broiler to high; line a baking sheet with foil. Place tomatoes and jalapeños cut-side up on the sheet, scatter garlic cloves around. Broil 10 min, checking and rotating as needed, until charred. Cool slightly.
Roughly chop broiled tomatoes; squeeze garlic from skins into the same bowl. Peel, seed, and chop jalapeños; set aside separately.
Heat olive oil in a large pot over medium. Cook ground chicken 5 min, breaking it up, until golden and cooked through. Add onion; cook 6–8 min until soft. Stir in 1 tbsp chopped jalapeño (reserve the rest for salsa).
Add sweet potato and red pepper; cook 5 min until softening. Stir in tomato paste, cumin, onion powder, and oregano until fragrant. Pour in stock and the broiled tomato mixture. Season with salt and pepper, bring to a boil, reduce to a simmer, and cook 30 min, partially covered.
Tortilla chips: Heat oven to 400°F; line a sheet with parchment. Toss tortilla strips with olive oil, spread in a single layer, and bake 8–10 min, flipping halfway, until golden.
Jalapeño salsa: Toss remaining chopped jalapeños with lime juice and cilantro; season with salt.
Ladle soup into bowls; top with jalapeño salsa and crispy tortilla chips.