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  • Smoky Chile Tortilla Soup

The Chiles Instructions

1. Toast the dried chiles for 15-20 seconds in a medium-high heat skillet or until slightly puffed up. Work in batches if necessary.

2.Soak the chiles in a bowl with 4 cups of boiled water for 10-15 minutes, then remove and dry on a paper towel.

Achiote-Spice Chicken Instructions

1. Preheat oven to 425 F.

2.Combine seasoning, mix together until a paste is formed, and rub on chicken breasts. Marinade chicken in the achiote seasoning for at least 15 minutes.

3.Cover baking sheet in parchment and bake for 45 minutes or until chicken is cooked through.

4.Let rest until cool enough to touch, then pull apart (two forks works well).

The Soup Instructions

1. Heat a large skillet over medium-high heat and add the tomatoes for 10 minutes, or until charred.

2.Heat 2 Tbsp of avocado oil over medium-low heat and add the onion and heat until the onion begins to sweat. Add the garlic and salt and pepper, then continue to cook until the onion is translucent.

3.Add the tomatoes and herbs. Once the tomatoes have begun to lose their structure, add the chiles and the bone broth.

4.Bring to a boil, then allow to reach a quiet simmer. Allow the soup to simmer at least 10 minutes, then blend (preferably with a stick or emulsion blender).

The Topping Instructions

1. Preheat the oven to 375 F. Add the tortilla strips to a parchment lined baking sheet. Bake for 5-10 minutes, or until strips are crispy.

2.Add the chicken and the crispy tortilla strips to the soup. Garnish with chiles, cilantro, crema, and/or avocado.

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