Soup is a comfort food that we enjoy year-round in San Francisco. You never know when you’ll be faced with a foggy, chilly day, whether summer or fall!
Tortilla soup is an old favorite, and always hits the spot – all those amazing flavors in a warm bowl of comforting deliciousness.
- 2 tablespoons coconut oil or bacon fat
- 1 small onion finely diced (~1/2 cup)
- 1 red bell pepper finely diced (~1/2 cup)
- 2 carrots finely diced (~1/2 cup)
- 2 stalks of celery finely diced (~1/2 cup)
- 1 poblano pepper roasted and diced (see note below)
- 2 tablespoons TACO & FAJITA Spice Blend
- 1/2 tsp chipotle powder
- 7 oz tomato paste
- 48 ounces chicken broth
- 8 oz chicken cooked and shredded (can be cooked fresh or leftover from a whole roasted chicken, etc.)
- Sea salt and black pepper to taste
- 1/4 cup cilantro chopped
- avocado slices
- Tortilla chips
- Lime wedges
- In a large soup pot, melt the coconut oil and allow the diced onion to cook until it becomes translucent and the edges begin to brown. Add the diced bell pepper, carrots, celery, and roasted poblano pepper. Add the TACO & FAJITA blend and chipotle powder and stir until well combined. Allow to cook for a few more minutes.
- Next, add the tomato paste and bone broth – stir to incorporate. Simmer for 20 minutes or until the flavors are well combined.
- When the soup is nearly complete, add the cooked chicken to the pot just to heat it all the way through. Taste and adjust for seasoning, adding more salt & pepper if needed. Serve garnished with fresh chopped cilantro, avocado slices, tortilla chips, and lime wedges.
To roast the poblano pepper: Place the whole pepper over a low, open gas flame directly on the grate, turning regularly with tongs until the skin is blackened on all sides. Set the pepper aside in a bowl and cover it for a few minutes before gently removing the blackened skin with your hands. If the pepper is still very hot to touch, you may run it under some warm water while you remove the blackened skin, but this may weaken the flavor of the pepper slightly, so waiting for it to cool just enough to be able to handle it is ideal. Use the seeds if you like, poblanos aren't known for being super hot.
Time Saving Tip
Our broth box contains 6-24oz bags of Organic broth. Choose from an all Chicken (which we recommend for this recipe), all Beef, or half and half box.