Go Back

Beer Chicken Tortilla Soup

Print Recipe
Servings 4 -6 servings

Ingredients
  

  • 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

Instructions
 

  • 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.

Notes

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.