CHICKEN TORTILLA SOUP WITH CHICKEN THIGHS RECIPES

Steps:

• Add the onion, garlic, jalapeño, chipotle peppers, cilantro, and tomatoes to a food processor. Puree until well combined, with no large pieces remaining, about 2 minutes. Set aside.
• Season the chicken thighs on both sides with salt and the oregano.
• In a large pot, heat 1 tablespoon of olive oil over medium-high heat. Sear the chicken thighs for 4-5 minutes on each side, until golden brown. Transfer to a cutting board. Shred the chicken using 2 forks. Set aside.
• Add the remaining tablespoon of olive oil to the same pot if it appears dry. Pour the reserved puree into the pot. Cook over medium-high heat for 10 minutes, until the liquid has started to evaporate. Reduce the heat to medium and continue cooking until nearly all the moisture has been cooked out and the puree has reduced to a dark paste, stirring occasionally to prevent burning, about 20 minutes.
• Pour in the chicken stock and stir, scraping the bottom of the pan to incorporate any browned bits. Increase the heat to medium-high. Stir in the shredded chicken and bring to a simmer.
• Once the stock is simmering, stir in the hominy and bell pepper. Reduce the heat to medium and simmer for 5-10 minutes to allow the flavors to meld. Add the lime juice and season with salt to taste.
• Serve the soup hot, with onion, cilantro, avocado, cotija cheese, tortilla strips, and lime wedges alongside for topping.
• Enjoy!

Steps:

• Add chicken stock, chili powder, garlic, stems from the cilantro, 2 of the tomatoes, and ½ onion to a pot.
• Add the chicken thighs, and bring to a low simmer, cooking until the chicken is falling from the bone, 30-45 minutes.
• Remove the chicken from the stock, and allow it to cool until it can be handled.
• Discard the skin, and shred the meat with your fingers.
• Crush the cooked tomatoes, and strain the stock before returning to the stove.
• Bring back to a low simmer.
• Chop most of the cilantro finely, reserving a few leaves for garnish.
• Cut the remaining 2 tomatoes into 8 pieces each.
• Slice the onion into long, radial strips. Slice the jalapeno into ?-inch coins, discarding the tips and stems.
• Add the shredded chicken, chopped cilantro, jalapenos, onions and tomatoes to the soup. Cool until the onions are just softened.
• Season to taste with salt and pepper, keeping in mind that if your tortilla chips are salted, you may want to use less to season.
• To serve, add a handful of tortilla chips to each bowl, ladle soup over the chips doing your best to ensure that each bowl gets peppers, onions, and chicken, and squeeze a lime wedge into the soup.
• Garnish with cilantro leaves and some sliced avocado.