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Tortilla Soup

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October 7, 2019

Tortilla Soup w/ Avocado

1 24 oz can  fire roasted tomatoes.
1 white onion, cut into large chunks, a couple TBSP diced small and reserved for garnish
3 mildish peppers, a variety of Anaheim, Poblano, Cubanelle, cut into chunks
3 cloves garlic
Tsp each cumin and oregano
3 cups broth or water (always check if your broth is salted, so you know how much sea salt to add)
Sea Salt
2 TBSP olive oil
5  yellow or white corn tortillas
Handful of cilantro
2 cooked and shredded chicken thighs, shredded

 Heat a medium sized pot to medium high and add oil.  Add onion and garlic. Cook for a few minutes.  Add peppers and turn heat to medium, cook for 10-20 minutes, stirring on occasion. You want the onions to start slightly browning.  Add dried herbs. Let cook 5 more minutes then add tomato. Add broth, chicken  and salt. Put on lid and simmer for 20 minutes. Toss the tortillas in and they will dissolve. Stir in cilantro and serve.
Garnish with cabbage and radishes or whatever you may have at home that looks good!