Chicken Tortilla Soup

Do you ever crave restaurant-style tortilla soup? Well, this recipe should stop your craving in its tracks. With shredded chicken in a hearty, savory broth, this soup is loaded with veggies and a great opportunity to use up some summer items you canned or stashed in the freezer.

• Sarah Gorman

Ingredients

• 1 whole chicken*

• 2 medium onions, diced*

• 3 bell peppers*, diced

• 1 jalapeno or dried hot pepper* of your choice

• 1 head garlic, minced*

• 1 bunch cilantro, stems chopped and leaves reserved for topping*

• 1 tablespoon chili powder

• 2 teaspoons cumin

• 2 teaspoons oregano

• 1 tablespoon salt

• 4 cups corn* kernels (frozen or canned)

• 2 pints tomatoes* (canned at home or store bought)

• 1 bunch kale, collards, or other sturdy green, chopped*

• Toppings: limes, queso fresco, avocado, cilantro leaves, hot sauce

  *These ingredients can be found at the Harrisonburg Farmers Market, check What’s Fresh to see what’s in season

Method

1. Add whole chicken to a large stock pot and cover with water. Bring to a boil over medium-high heat, reduce heat to a low simmer, cover and cook for 1-2 hours or until chicken is tender and fully cooked.

2. Remove chicken from pot and place on a large plate or casserole dish to cool. Shred the chicken, discarding the bones and reserving the meat for the soup.

3. Heat olive oil or cooking fat of your choice in a separate skillet or saute pan over medium-high heat. Add diced onions and cook until translucent. Add minced garlic and cook until aromatic. Add bell peppers, hot peppers, and cilantro stems and saute for about 10 minutes.

4. Add chili powder, cumin, oregano, and salt, cooking until fragrant (about 1-2 minutes). Transfer contents of skillet or pan to stock pot of broth. Deglaze the pan with some broth and pour contents into stock pot.

5. To the stock pot, add the shredded chicken, corn, and tomatoes. Bring to a boil, then reduce to a simmer. Taste and add more seasonings or salt depending on your preferences. Once you achieve your desired flavor, simmer for 30 minutes. Before serving, add chopped greens and cook until they’re bright green and slightly softened.

6. Serve with limes, queso fresco, avocado, cilantro leaves, and hot sauce. Enjoy!