Tortilla Soup

This is our variation on Joshua Weisman's traditional taco soup. We are not too into spice so this is more of a flavourful soup.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Defrost chicken and bacon. Chop up onion, garlic and jalapenos. Put together smoked paprika, cinnamon, cumin, chili lime and chilli seasoning.

Step 2

Add oil to coat the bottom of a medium pan and heat over medium-high (7.5); season your chicken thighs to taste with salt. Once the oil is hot, sear your chicken on both sides in batches for two to three minutes, until brown. Take out and place on the side.

Step 3

Reduce the heat to medium(6.5) and add bacon and cook that often stirring until crispy. Add onion, jalapenos and garlic. Season lightly with salt, stir together, and let that sweat down until everything has softened about three minutes.

Step 4

Add cumin, paprika, cinnamon, chilli seasoning stir and cook until toasted and fragrant, about 30 seconds. Add chicken stock, scraping the bottom of the pan with a wooden spoon. Then add your chicken back, increase the heat to medium-high(7.5) and as soon as it starts to boil, immediately reduce the heat to low(3.5) and simmer for 10 minutes or until the chicken is cooked.

Step 5

Add crushed tomatoes, allow it to simmer, and reduce while you shred all your chicken with two forks until finely shredded.

Step 6

Let your broth reduce for five minutes, turn off the heat and add all of your chicken back.

Step 7

Top with tortilla chips, fresh diced avocado and onion crunchies. Add in lime juice.

Step 8

Cut your tortillas into half an inch wide strips, and in batches, fry them in about one and a half quarts of vegetable oil that have been heated to 350F until they stop bubbling and turn to a golden brown.

Step 9

Remove and drain on a wire rack and season generously with salt. Let those cool completely, and repeat with the rest of your tortilla strips.