Grilled Chicken Tortilla Soup
An excuse to grill chicken thighs in the winter. All the elements of a good tortilla in soup form. Makes ~6 servings.
Ingredients
Ingredients:
- ~1 tbsp EVOO or similar neutral oil
- 1 large Vidalia sweet onion, chopped fine
- 1 red bell pepper seeds removed and chopped fine
- 1 tbsp chili powder
- 2 tsp dehydrated garlic
- 3 quarts Chicken broth 12 cups or 3 standard boxes
- 2-3 lbs bone-in I used 6 thighs, skin-on chicken thighs
- 1 can fire roasted tomatoes water drained
- 1 can black beans water drained
- 1 tbsp lime juice
- 1/2 tsp mexican oregano
- Homemade Lawry's or similar seasoned salt
- Salt + Pepper to taste
Instructions
- Pat chicken thighs dry and remove bones.
- Season both sides with seasoned salt and roll into balls, keeping skin intact.
- Grill chicken at 375-400F for 1 hour until skin is crispy and internal temp reaches 200F.
- Let chicken rest 10 minutes.
- Heat oil in large pot over medium heat.
- Add finely chopped onion, season with salt and pepper, cook 2-3 minutes.
- Add chopped bell pepper, cook 8 minutes until colored.
- Add chili powder and garlic, cook 30-60 seconds until fragrant.
- Pour in chicken broth.
- Add drained fire-roasted tomatoes and black beans.
- Remove skin from chicken, shred meat and add to pot.
- Stir in lime juice and Mexican oregano.
- Bring to slight boil, reduce heat, cover and simmer 15 minutes.
- Air fry reserved chicken skin at 350F for 3-5 minutes until crisp.
- Crumble crispy skin over soup before serving.
Notes
Optional toppings: tortilla chips, sour cream, cilantro, avocado. For seasoned salt, use Lawry's or similar store-bought blend.