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Chicken Tortilla Soup Chicken Tortilla Soup Chicken Tortilla Soup

Chicken Tortilla Soup

Serves 2 ($10.50 / serving)
We tested several versions of this classic soup until we landed on a recipe we want to eat all the time. It's got everything we want from a soup: homemade chicken broth made fragrant and complex from the addition of six types of chile  (arbol, pasilla, ancho, chipotle, jalapeño, and serrano!), roasted plum tomatoes, and toasted organic Vista Hermosa tortillas; a mix of vegetables like spinach, roasted carrots, and Rancho Gordo Vaquero beans; and tender shreds of pasture-raised Lancaster County chicken. Addictively crunchy tortilla strips for topping (and munching) included.
Pasture-raised chicken, Rancho Gordo Vaquero beans and roasted vegetables in a slightly smoky chile chicken broth.
Crispy corn tortilla strips (provided), Cilantro (roughly chopped) & thinly sliced radish or cabbage, Mexican crema or sour cream
Chicken Stock (Water, Chicken, Onion, Celery, Carrot, Parsley, Thyme, Bay Leaf, Black Peppercorns, White Wine Vinegar, Salt), Chicken, Tomato, Spinach, Carrot, Water, Onion, Beans, Corn, Cilantro, Corn Tortilla (Organic Corn, Water, Salt, Lime), Sunflower Oil, Jalapeño, Kosher Salt, Chiles (Pasilla, Ancho, Chipotle, Arbol), Garlic, Serrano Pepper, Cumin, Black Pepper, Coriander, Allspice, Star Anise, Clove
Reheat with 1/4 cup water in a covered pot over medium heat, stirring occasionally, until contents are simmering. Ladle into wide soup bowls, garnish, and enjoy.