Tortilla Soup

We travel to Mexico quite often. I ALWAYS have this soup when there. Smokey with a bit of mild spice from the dried peppers. Mexican Oregano also adds a nice floral taste.

3 Dried Mexican Peppers* – Guajillo, Chipotle and Ancho

1 Tablespoon Oil

1 Medium Onion – chopped

3 Garlic Cloves – minced

1 Teaspoon Mexican Oregano*

1 Teaspoon ground Cumin

8 Chicken Thighs, Skinless with Bone in

8 Cups Low Sodium Chicken Stock or Homemade

1 ½ teaspoon Mexican Oregano*

1 tablespoon Sea Salt

1 Can Fire Roasted Diced Tomatoes

1 Can Black Beans – drained

1 Cup Frozen Corn or Hominy* – optional

1. Soak your dried peppers in 1 Cup hot water and let sit
2. Add oil to sauté pan and cook onion until browned.
3. Add Garlic and cook for 1 minute.
4. Add Cumin and Oregano, cook for 1 minute more
5. Add the soaked Peppers (stems removed) and Onion mixture to blender. Add the soaking liquid from the peppers and blend until smooth. (If to thick, add some stock or water)
6. Pour Onion and Pepper mixture to large pot. Add Chicken Thighs, Stock and Tomatoes, bring to a Gentle simmer and cook until chicken is cooked, about 30-45 minutes
7. Remove Chicken from pot and shred the meat off the bones
8. Add the Chicken, Tomatoes and Corn back to pot, simmer for 30 minutes more
9. Serves 6-8.

Serve with Tortilla Chips, Avocado Wedges, Cilantro Sprigs and Sour Cream.

NOTES*: 

* Mexican Peppers can be found in most grocery stores, and if you’re fortunate enough to have   a Mexican Market

* Mexican Oregano has a very nice floral taste and can be found in most Mexican Markets – you can use regular oregano if you can’t find

* Hominy can be found in Cans or Frozen, if you can’t find regular corn will do