Scratch Chicken Tortilla Soup

What You’ll Need

Soup Base:

• 2 lb Greener Pastures Chicken Breast or Boneless Skinless Thighs

• 3 Tbsp chili powder, divided

• 1 Tbsp salt

• 2 tsp smoked or regular paprika

• 1 tsp cumin

• 1 tsp black pepper

• 2 quarts chicken stock or bone broth

• 1 (14.5 oz) can organic fire-roasted tomatoes

• 1 large yellow onion, diced

• 4 cloves garlic, minced

• 4 Tbsp olive oil, divided

• 4 oz baby spinach

• 2 limes

• 4 scoops Vital Proteins Unflavored Collagen Peptides

• Extra salt, to taste

Toppings:

• 4 corn tortillas, cut into strips

• 1 avocado, sliced

• ¼ cup Cotija cheese, crumbled

• ¼ cup chopped cilantro

• 1 jalapeño or serrano pepper, thinly sliced or finely chopped

• Lime wedges

Let’s Cook

1. Poach the Chicken
   Bring a large pot of water to a boil. Poach chicken until fully cooked through (internal temp 165°F). Let cool slightly, then shred or cube.

2. Season the Chicken
   In a bowl, mix 1 Tbsp chili powder, salt, paprika, cumin, and black pepper. Toss with shredded or cubed chicken. Set aside.

3. Blend the Sauce Base
   Add remaining 2 Tbsp chili powder and the fire-roasted tomatoes to a blender. Blend until smooth.

4. Cook Aromatics
   In a large stock pot, heat 3 Tbsp olive oil over medium heat. Cook onions 5 minutes until softened, then add garlic and cook 1 more minute. Transfer onions and garlic to blender with tomato mixture. Blend again until smooth.

5. Toast the Sauce
   Reheat stock pot over medium-high heat. Carefully pour in blended sauce (it may splatter). Stir constantly for ~5 minutes until slightly thickened and darkened in color.

6. Simmer the Soup
   Add chicken stock to the pot. Bring to a simmer and cook uncovered for 30 minutes.

7. Crisp the Tortillas
   In a skillet, toss tortilla strips with remaining 1 Tbsp olive oil and a pinch of salt. Pan-fry until crisp and golden.

8. Finish the Soup
   Add seasoned chicken, spinach, and collagen peptides to the pot. Simmer for 5 more minutes. Taste and adjust salt. Squeeze in juice of 1 lime. Remove from heat.

9. Build Your Bowl
   Add tortilla strips to bowls, ladle soup over, and top with avocado, Cotija, cilantro, jalapeño, and extra lime wedges.