Chicken Tortilla Soup

Instructions

1. 1
   Prepping Ingredients
2. 2
   Roast the bell pepper, tomatoes, jalapeno, and corn either on the stovetop, in the oven, or on the grill.
3. 3
   For the stovetop, place the vegetables on a hot griddle, and, using tongs, turn them and continue cooking until charred and the skins are black.
4. 4
   For the oven, place the vegetables on a baking sheet and in a preheated 500℉ (260℃) oven. Roast them, turning occasionally, until the skins blister and char.
5. 5
   Then, set the corn aside and sweat the peppers, tomatoes, and jalapenos in a paper bag to steam for 8-10 minutes. That loosens the skin for easier peeling. Let them cool and peel them with your hands or a small towel. Then dice them and set aside.
6. 6
   Cut the corn kernels off the cobs with a sharp knife. Add them to the diced peppers and tomatoes, and set aside.
7. 7
   Making the Soup
8. 8
   Season chicken with salt and pepper and set aside while the oil heats.
9. 9
   Heat a tablespoon of oil in a Dutch oven or stock pot over medium-high heat. Sauté the chicken for 3-5 minutes, stirring frequently and scraping browned bits off the bottom of the pot, until lightly browned.
10. 10
    Add the onions and garlic, and sauté for another 3-4 minutes until onions wilt.
11. 11
    Add the cumin, oregano, chili powder, and paprika. Continue cooking for another 1-2 minutes until the flavor blooms.
12. 12
    Pour in the chicken stock, starting with 5 cups and adding more as needed. Next, add drained beans, corn, diced bell pepper, tomatoes, and jalapeno pepper.
13. 13
    Bring to a boil, cover, and simmer for about 10 minutes or more until the soup slightly thickens to the desired consistency.
14. 14
    Adjust seasonings with more spices, salt, and pepper, and add the juice from one lime. Serve hot with tortilla chips, lime wedges, hot sauce, avocado, sour cream (if desired), and shredded cheese on the side.
15. 15
    Homemade Tortilla Strips
16. 16
    For baked chips, preheat the oven to 400℉ (205℃). Cut 3 8-inch corn tortillas into strips, toss them with a little oil, and lay them on a parchment-paper-lined baking sheet. Bake for 8-12 minutes or until crispy and lightly golden brown. Watch them closely to avoid burning and stir them occasionally. Remove from the oven, and let cool.
17. 17
    For fried tortilla chips, heat about an inch of oil in a large skillet over medium-high heat. Test the oil temperature by carefully adding a tortilla chip. If the oil bubbles, it's ready. Fry in batches, turning once, until the strips reach the desired golden brown color (about a minute).

Nutrition per serving, approximate