Wildly Tasty Chicken Tortilla Soup

Wildly Tasty Chicken Tortilla Soup


6-8 Wildly Tasty Chicken Bone in Thighs Marinated 24 hours                                                          
5 cups Wildly Tasty Chicken Broth
6-8 tbsp olive oil
2-3 tsp Kosher salt
8 - 6" Tortillas cut in half, then 1/4" strips
   Mediterranean Diet - Whole Wheat Tortillas
1 tsp ground black pepper
1 tbsp crushed garlic
3 cups diced tomatoes
1 cup cooked black beans
1 medium chopped (chives can be substituted)
1 cup corn or (corn on cob quarters)
Chopped peppers (optional)
1 tsp paprika               
2 tsp cumin
1 bay leaf
1 tsp coriander
1 tsp chili powder
1/4-1/2 tsp Cheyenne pepper
1 avocado sliced
4 tbsp cilantro
4 slices of lime
Shredded Cheddar Cheese
Crema or Sour Cream

Make Tortilla Bowls for added touch


In skillet heat 3 tbsp oil, add chicken, salt and pepper to taste
Cook until golden about 4 minutes, turn and repeat
Remove chicken and discard oil
Separate chicken meat into bite size pieces (discard bones)

In large pot heat 5 tbsp oil, tortilla strips stir until golden brown
   Remove and place on paper towel, sprinkle with salt
Roast corn in left over oil until just brown; set aside
Reduce heat, Cook onion, garlic and spices 4 minutes
Pour in chicken stock, tomatoes, bay leaf, simmer stir occasionally for 20 minutes
discard bay leaf
Pour liquid in blender to puree
Return to pot, add chicken meat beans and roasted corn.  Simmer 8-10 minutes
Gently stir in 1/2 tortilla strips


Ladle into bowls
Top with cheddar cheese, cilantro, avocado slices, remaining tortilla strips and lime
Crema or sour cream
Serve in a Wildly Tasty Cup for extra Finesse
   (add the soup and watch the Wildly Tasty Chicken appear)