Chicken Tortilla Soup

[gsganzer]

I should have posted this closer to Thanksgiving. I recently made it with our leftover thanksgiving turkey, which was bourbon brined, spatchcocked and smoked for 4 hours at Thanksgiving. The smoke flavor took this soup to a whole new level. I occasionally spatchcock a whole chicken the same way, so I think I'll make the soup again, next time I do a chicken. This also freezes well.

Ingredients:
1 1/2 cups shredded cooked chicken (or leftover Thanksgiving turkey!)
2 Tbl olive oil
2 poblano pepper, deseeded and diced
1/2 cup chopped onion
1/2 cup celery (the celery wasn't in our original soup, but I added it this time)
1 Tbl minced garlic (in water or oil)
4 cups chicken broth
1 can (14.5 ounce) crushed or diced fire roasted tomatoes w/ juice.
salt and pepper to taste (use kosher or sea salt, never iodized salt!)

for serving:
Corn tortilla chips
1 ripe avocado, sliced
shredded monterey jack cheese (or mild cheddar)
Fresh cilantro, chopped

Heat the oil and combine the onion, poblano pepper, celery and garlic. Cook until the onion and pepper are softened.

Add the chicken, broth, tomatoes, salt and pepper to taste. Bring to a boil and then reduce heat and simmer for 1 hour.


Add some tortilla chips, avocado slices to bowl. Ladle in soup, garnish with the cheese and cilantro.

Enjoy!