Chicken tortilla soup

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In high school, I worked at a Mexican restaurant, where I learned about enchiladas, pozole, and carnitas. Tortilla soup was one of the staff’s favorite meal items. Here’s a quick, healthy version.

Chicken Tortilla Soup

1 lb. boneless skinless chicken thighs
1 T vegetable oil
3 c water and/or chicken broth
1/2 onion, diced
3 cloves garlic, minced
1 poblano pepper, diced
1 T tomato paste
14 oz can tomatoes with green chilis
2 c chicken broth
1/2 tsp cumin
1/2 tsp coriander
1/2 tsp oregano
1/2 c frozen corn

For the garnish:
shredded cheddar cheese
green onion, finely chopped
tortilla chips
lime wedges
avocado, diced

Season the chicken thighs with salt and pepper and grill or pan fry until they are browned and cooked through. Allow to cook, then cut them into bite-sized pieces.

In a large pot, heat the vegetable oil over medium heat. Add the onion, garlic, poblano pepper, and saute until the onions are softened. Add the tomato paste, tomatoes, chicken broth, cumin, coriander, and oregano. Bring to a boil, then add the corn. Simmer for 20 minutes.

Add the chopped chicken to the soup, and serve with cheese, green onion, chips, lime, and avocado on the side.

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