Beer Chicken Tortilla Soup
Beer Chicken Tortilla Soup, best 20-minute soup ever.
You’d be shocked if you knew how many nights I lay away wondering what you want me to make. Trying to predict what it is that you’ll take notice of, share, and love as much as I do.
Sometimes I go too far with it and make something side-eye-worthy like this, and sometimes I just make something I love and hope you love it, too.
This is the second one. I wanted something that reminded me of LA, of the older Mexican ladies who made me homemade tortillas and were forgiving about my toddler-like Spanish.
The women who sold tamales in Echo Park and would never use any cheese other than cotija (or maybe panela) in their food and topped everything with Crema.
I wanted something warm and spicy so I could forget that I’m in Seattle and we’re in the thick of it right now. The Pacific Northwest is pretending like daytime doesn’t exist and we’re going from dawn to dusk with not really much in between.
It’s a soup for lovers, for pretenders, for those of us who don’t live in the present as much as we like to pretend we do. I’m already planning my escape to a warmer land, even if it’s just for the weekend.
For now, my warm escapes are mostly just soup and coffee.
- 1 (14.5 oz) can fire roasted diced tomatoes
- 1 (6oz) can tomato paste
- 2 dried negro chili pods (stem and seeds removed), torn in pieces
- 1 cup beer (pilsner, pale ale, pale lager, Hefeweizen)
- ½ teaspoon smoked paprika
- ½ teaspoon ground cumin
- ½ teaspoon onion powder
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- ½ teaspoon red chili flakes
- 4 cups chicken broth
- 1 teaspoon salt
- 1 lbs boneless skinless chicken thighs
- 3 large radishes, thinly slices
- ¼ cup chopped cilantro
- 1 avocado, diced
- ¼ cup cotija cheese, crumbled
- 4-8 tostadas, crumbled (or fried tortilla strips)
- 1/4 cup Mexican crema
- Add the tomatoes, tomato paste, chili pods, and beer to a high powered blender. Blend on high until well combined.
- Add mixture to a large pot over medium high heat along with the broth and all spices except the salt.
- Sprinkle salt all over the chicken. Add the chicken to the pot to poach.
- Once the chicken is cooked through, about ten minutes, remove from soup, shred using two forks, return to pot.
- Ladle the soup into bowls, garnish with remaining ingredients.
Garnishes are not optional. They make a big difference in the flavor profile and the balance of the soup. If you don't like radishes, try sliced jicama.Don't like cilantro? try green onions instead.