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Roasted Chicken Tortilla Soup

Course Main Course

Ingredients

  • 1 cup chopped onion
  • 1 32 oz container chicken broth
  • 1 poblano chile pepper, seeded and chopped
  • 1 1/2 cups chopped tomato
  • 1 tsp ground cumin
  • four 6" corn tortillas cut into 1/2" strips
  • 2 cups shredded chicken
  • 1 cup corn kernels fresh or frozen
  • 2 avocados sliced
  • 1 lime juiced
  • 6 radishes sliced
  • 1/2 cup cilantro chopped
  • 3 sprinkles Slap Ya Mama spice or salt, cayenne pepper, black pepper
  • 1 tbsp olive oil

Instructions

  1. Preheat oven to 375 degrees. In a 3 quart saucepan cook onion and poblano in 1 tbsp. olive oil over medium heat until tender, stirring occasionally. Stir in broth, tomato, cumin, 1/2 tsp. salt and 1/4 tsp. black pepper.

  2. Bring to boiling. Reduce heat. Simmer uncovered for 15 minutes, stirring occasionally.

  3. Meanwhile, place tortilla strips on baking sheet in a single layer. Sprinkle with Slap Ya Mama. Bake until crisp, about 10 minutes.

  4. Stir chicken and corn into soup. Heat through. Just before serving, add avocados and lime juice. Top with tortilla strips, cilantro and radish slices.