Chicken Tortilla Soup

bone in chicken breast or thighs, or both

Season chicken with salt & pepper. Let sit while the Chiles get toasted.

To a large pot, add 2 tbsp Mazola® Corn Oil, once hot, add the dried Chiles & toast for 1-2 minutes. Remove from oil once toasted.

Add the chicken & sear for 3-5 minutes per side or until golden brown all over. Remove & set aside.

Add the garlic, bell peppers, onion, cook for for 1-3 minutes.

Add in all of the spices, cook for another 3-5 minutes.

Add in the tomatoes, mix them in, then add the chicken back into the pot.

Pour in the chicken broth, add the dried Chiles back into the pot, cover with a lid & cook on a medium simmer for 20-25 minutes or until the chicken is easily shreddable.

Take the dried Chiles out, along with 1-2 cups of the liquid & veggies, blend with a couple of tortilla chips or 2 corn tortillas.

Add the shredded chicken back to the pot along with the blended Chile mixture & the 1 can each of the fire roasted tomatoes, corn & black beans. Add more water if you think it’s necessary. Bring to a boil for 5-10 more minutes.

To serve, ladle the soup into bowls & top with your toppings of choice, tortilla chips, avocado, queso fresco, tomatoes, crema, cilantro, lime juice, etc.