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
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.