Ingredients
Chicken thighs
Onion
Bell Pepper
3 cloves of fresh garlic
Packet of taco seasoning
Can of diced tomatoes (fire-roasted if available)
1 32oz-container of chicken broth or stock
2 limes
1 Tbsp flour (optional)
Fresh cilantro for garnishing
5 flour tortillas for garnishing
Shredded cheddar for garnishing
Sour cream for garnishing
Directions:
Start by prepping your onion, bell pepper, garlic and jalapeno (optional). Set aside.
While you heat up your desired soup pot with a few turns of olive oil (or whichever oil you have), lay your chicken out flat on a plate and pat dry both sides with a paper towel. Season both sides well with salt and pepper.
Once your pot is nice and hot, add the chicken and sear well on both sides for about 5 minutes.
Remove the chicken from pan and place on a plate to cool. Pour off most of the grease the chicken left, add a little extra olive oil, and add your onion and bell pepper to the hot pan to start cooking, for about 5 minutes.
Next, add your chopped garlic and seasoning packet. If you like your soup a little thicker like I do, add a tablespoon of flour now if you’ve got it!
Cook for an additional 3-4 minutes, stirring often.
Add your can of tomatoes, followed by your chicken stock, scraping all the bits off the pan as you stir. Bring your soup to a boil to allow the flour to thicken the broth, then reduce heat back to a low simmer. Let simmer for 10 minutes.
Shred the chicken once it’s cooled. Add the chicken to the soup and then squeeze one whole lime in. (Save the second one for garnishing). Turn heat to the lowest setting, stir and cover to finish cooking.
Meanwhile, prepare your tortillas for topping! Preheat your oven to 400 degrees. Chop 4-5 flour tortillas into strips, toss them in a little oil with salt, and add them a sheet pan. Bake for 10 minutes until crispy.
Prepare your other toppings! Slice up avocado, extra lime wedges, cilantro, cheese, sour cream and fresh jalapeños (optional).
Serve up your soup and garnish as desired. Enjoy
