Colorado Chicken Tortilla Soup
Ingredients
6 cups chicken stock (or bone broth)
1/2 cup diced onion
1/2 cup diced carrots
1/4 cup diced celery
2 cloves garlic, thinly sliced
1 tbsp avocado oil or olive oil
1 tbsp masa harina (optional, for light thickening)
2 cups shredded chicken tinga (or shredded cooked chicken)
1–1 1/2 tsp salt, to taste
1–2 tbsp Tinga Adobo Marinade
1/4 cup chopped cilantro
1 cup tomatoes, small dice (added at the end)
Instructions
1.Heat oil in a pot. Sauté onion, carrots, and celery 5–7 min. Add garlic 1 min.
2.Add stock and bring to a simmer.
3.(Optional) Whisk masa with a little hot broth until smooth, then stir back in. Simmer 3–5 min.
4.Add chicken. Season with salt and Tinga Adobo Marinade. Simmer 5–10 min.
5.Turn off heat. Stir in cilantro, then fold in the diced tomatoes last (so they stay fresh and don’t get mushy).
6.Taste and adjust salt/Tinga Love.
Optional toppings: tortilla strips/chips, lime, avocado, radish, cabbage
SERVES: 4-6
PREP TIME: 15 MINUTES
COOK TIME: 25 MINUTES
TOTAL TIME: 40 MINUTES
