Recipe: Fire-Roasted Chicken Tortilla Soup Author: Allie Riebe, Happiness Team Member Prep Time: 15 minutes Cook Time: 30 minutes Makes: 6-8 servings I love a good soup but grew up only eating it in Fall/Winter. When I lived in Nicaragua where the temps are pushing 90 every day, I was surprised to learn that hot soup is a typical daily meal for locals. Topped with cool & creamy sour cream and avocado, this soup can be enjoyed all year round :D Ingredients: 4 Tbsp vegetable or olive oil 8 corn tortillas, diced 6 cloves garlic, minced ½ cup chopped cilantro, divided 1 – 28 oz. can diced tomatoes (I use Fire-Roasted) 1 medium onion, diced 1 Tbsp cumin 1 Tbsp chili powder 1 bay leaf 6 cups chicken broth 1 tsp or so of salt ½ tsp of cayenne pepper (more or less depending on your preference for heat) 4 cooked chicken breast halves, shredded or chopped (I used diced up rotisserie chicken for convenience) Garnish: Hamama Micros (I recommend Spicy Radish or Zesty Mix)! Cilantro Green Onion Diced avocado Shredded cheese Sour Cream Mexican Hot Sauce 2 corn tortillas, sliced thin and fried crisp (or sub broken up corn tortilla chips, easy peasy)! Instructions: In a large pot or dutch oven, heat the oil over medium heat. Add the diced tortillas, garlic, half of the cilantro, and onion, cook and stir for 2-3 minutes. Add the tomatoes & bring to a boil. Add the cumin, chili powder, bay leaf, and chicken broth, and return to a boil. Reduce the heat; add salt and cayenne and simmer for about 30 minutes. Remove the bay leaf and stir in the cooked chicken and remaining cilantro; continue to simmer softly until chicken is warmed through. Ladle soup into serving bowls & garnish Tip: if you’re going to make the soup earlier in the day, plan on it thickening up a little bit because of the starch in the corn tortillas. You may need to add a bit more chicken broth at the end to thin it out for serving. Enjoy!! Allie
