Kranston & Foley Tortilla Soup

April 25, 2016

A jar of Kranston & Foley Organic Spicy Roasted Garlic Salsa will sooth away any unexpected cold front blues when used as a starter for a hearty and satisfying soup.

  • Yields: 4-8 servings


4 skinless chicken thighs

1/2 tsp salt

1/2 tsp pepper

3 tablespoons chili powder, divided

2 tablespoons vegetable oil, divided

1 medium onion, diced

2 cloves garlic, minced

1 1/2 cups crushed tortilla chips Tortilla Chips

1 1/2 cups Kranston & Foley Organic Spicy Roasted Garlic Salsa

6 cups low sodium chicken broth

Toppings including: Fried tortilla strips, diced avocado, minced red onion, shredded pepper jack, sour cream and more Kranston & Foley Organic Spicy Roasted Garlic Salsa


1In a large bowl, combine your chicken thighs, salt, pepper, 1 1/2 tablespoons of your chili powder and 1 1/2 tablespoons of vegetable oil. Toss to combine.

2Heat up a large pot to medium high heat. Brown the chicken, 4-5 each side then place in a clean bowl.

3And the remaining vegetable oil and onions to the pot and cook until golden, about 5-8 minutes stirring often. Add garlic and cook a few minutes or until fragrant. Add remaining chili powder and toss.

4Add Kranston & Foley Organic Spicy Roasted Garlic Salsa. Cook on medium heat a few minutes.

5Replace chicken pieces in the pot. Cover in chicken broth. Add crumbled tortilla chips. Bring to a boil, cover and simmer on low heat for two hours.

6Carefully remove chicken and place in a clean bowl. Once cool enough to touch, remove and discard bones and shred.

7Puree the soup, either in portions in your favorite bar blender or with a stick blender. Or, if you wish, you can leave it chunky. I like mine a little smooth, a little chunky like really good peanut butter.

8Ladle into bowls, top with shredded chicken, tortilla strips and finish with as many fixings as desired.



Your email address will not be published.

Send this to a friend