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This is my version of the classic chicken tortilla soup made from scratch using dry beans, garden grown peppers, homemade smoked turkey stock, fire-roasted garden tomatoes, and other good stuff. Recipe is below video.



vegetable oil
1/2 medium onion, diced
3-4 anaheim peppers, diced
3 cloves garlic, minced
2 tsp cumin
~1 cup dry black beans (1/3 lb)
1.5 quarts smoked poultry stock (chicken or turkey) (


1 pint fire roasted tomato sauce (

~2 cups sweet corn kernels
2-3 chicken breasts
1 cup cilantro, chopped
~1 tsp lime juice
salt to taste
black pepper to taste
several tortillas (corn preferred, flour ok)
1 avocado, pitted, sliced
queso fresco or other cheese

The night before, soak black beans in salted water (3 Tbsp/gal ratio) to hydrate.
Next day, drain the beans, add them to a pot, cover them in water, heat to a simmer, & add a little salt (~1 tsp). Cook until beans are softened (~1 hour). Drain.
In a large saucepan over medium-high heat, add couple tablespoons of vegetable oil.
Add the onions, peppers, & cumin. Cook until softened.
Add the garlic. Cook for another minute.
Pour the poultry stock, tomatoes, corn, and beans into the pot and bring to a simmer.
Add chicken breasts. Cook until chicken is done (~20-25 minutes). Remove chicken from pot.
When cool enough to handle, shred it and add it back to the pot.
Taste and add salt and black pepper as desired.
While the soup and chicken simmer, make the tortilla strips:
Slice tortillas into half inch wide strips.
Heat ~1/4 inch layer of vegetable oil in a pan over medium-high heat. (Ideally, oil temperature should be ~350-400 deg F.)
Cook tortilla strips in batches until golden colored and crispy. Remove from pan and place on paper towels to cool and absorb extra oil.
Ladle soup into a bowl.
Add some tortilla strips, fresh cilantro, a squirt of lime juice, avocado slices, and cheese.



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