Chicken Tortilla Soup

The first time I made this soup, I followed the recipe exactly. It was SOOO spicy. My husband and I could barely eat it. We literally had tears streaming down our faces! The underlying flavors were delicious, so we finished our bowls even though we were choking with every bite and laughing at ourselves the entire time. Once I adjusted the spices, it became one of our favorite recipes. It's really quick to throw together and it's perfect for a weeknight meal.

Chicken Tortilla Soup

Original recipe from All the Best

Ingredients:
6 whole Roma tomatoes
1/2 cup extra virgin oil oil, divided
1 tsp. salt
pepper, to taste
1 medium onion, diced
1/2 bunch celery, diced
1 pasilla chili pepper, diced
1 small jalapeno pepper, diced
1/4 cup garlic, chopped
6 cups chicken stock
1/4 cup lime juice
1/4 tsp cayenne pepper
1 tsp. spicy chili powder
2 tsp. ground cumin
1 tbsp. paprika
1 bay leaf
2 cups shredded chicken
Fresh cilantro, chopped

Preheat oven to 350 degrees. In a bowl, toss tomatoes with 1/4 cup olive oil, 1 tsp. salt and a pinch of pepper. Place on a baking sheet and roast for about 30 minutes. In a large pot, heat 1/2 cup olive oil. Saute onion, celery, peppers, and garlic, stirring frequently. Add chicken stock, lime juice, cayenne pepper, chili powder, cumin, paprika and bay leaf. Simmer for 25 minutes. Remove roasted tomatoes from oven and carefully chop into bite size pieces (you could also use the food processor). Add to soup. Add shredded chicken and simmer for an additional 5 minutes. Spoon into bowls and top with fresh cilantro. Serve with tortilla chips, sour cream, avocado or any toppings you like.

Tip: Adjust the cayenne pepper and chili powder according to your desired level of spiciness!