Chicken Tortilla Soup

• servings: 4

Ingredients

• 1 pasilla pepper

• 1 onion, diced

• 4 chicken thighs

• 1 14oz can diced tomatoes

• 4 cups chicken broth

• 2 cans black beans

• 1 bag frozen corn

• avocado

• chips

• cheese

Directions

1. Grill pasilla peppers on cast iron or over fire until it has burn marks then dice it

2. Heat up dutch oven over med heat, and add oil

3. Saute onion and garlic

4. Season with salt/pepper

5. Add in pasilla pepper and saute for a few more minutes

6. Add in canned diced tomatoes (liquid and all) and chicken broth.

7. Let it simmer for 10 minutes.

8. Either use an immersion blender, food processor, or blender to blend the mixture. Then strain it.

9. Return the liquid back to the dutch oven.

10. The "pulp" can be eaten as a salsa (add a bit of seasoning and lime juice to loosen it up).

11. Add in chicken thighs to the broth and cook until it's done.

12. Remove the chicken thigh and shred it. Return it to the broth.

13. Add in drained and rinsed black beans and frozen corn (measure with your heart)

14. It's ready when the frozen corn is done.

15. Serve with tortilla chips, avocado, and cheese