Chicken Tortilla Soup

(adapted from Half Baked Harvest)

INGREDIENTS:

•2 tablespoons oil

•1 medium yellow onion, chopped

•4 cloves garlic, minced

•2 poblano peppers, seeded and chopped(or bell peppers to cut down on spice)

•2-4 chipotle peppers in adobo, finely chopped (or 1 Tbsp chipotle chili powder)

•1 tablespoon smoked paprika

•2 teaspoons ground cumin

•kosher salt and black pepper

•2 pounds boneless chicken thighs

•28 oz. crushed tomatoes

•14 oz. can diced tomatoes

•2 cans black beans

•4-6 cups chicken broth

•juice of 2 limes

•1/2 cup fresh cilantro, chopped, plus more for serving

•sliced avocado, cheddar, sour cream, and tortilla chips/strips for serving

INSTRUCTIONS:

Slow Cooker

1. In the slow cooker, combine the oil, onion, garlic, poblano peppers, chipotle peppers, paprika, cumin, and a pinch each of salt and pepper. Stir to combine. Add the chicken, stir in the tomatoes and broth. Season with salt and pepper. Cover and cook on low for 6-7hrs/high for 4-5 hrs.

2. Remove the chicken and shred it. Meanwhile, add the beans so that have time to warm up. Stir in the lime juice and cilantro.

3. Serve up the soup and top with sour cream, cheese, avocado, cilantro, green onions, and tortilla chips.

Instant Pot

1. Set the instant pot to sauté. Add the oil, onion, garlic, poblano peppers, chipotle peppers, paprika, cumin, and a pinch each of salt and pepper. Cook 5-10 minutes. Turn the instant pot off. Add the chicken, then stir in the tomatoes and broth. Season with salt and pepper. Cover and cook on high pressure for 8 minutes.

2. Once done cooking, use the quick release and release the steam. Add the beans. Shred the chicken using two forks. Stir in the lime juice, and cilantro.

3. Serve the soup and top with sour cream, cheese, avocado, cilantro, green onions, and tortilla chips.

Stove-Top

1. Heat the oil in a large pot over medium heat. Add the onion, garlic, poblano peppers, chipotle peppers, paprika, cumin, and a pinch each of salt and pepper. Cook 5-10 minutes, until very fragrant. Add the chicken, then stir in the tomatoes and broth. Season with salt and pepper. Partially cover and simmer over medium-low heat 15-20 minutes, until the chicken is cooked through.

2. Add the beans. Shred the chicken. Stir in the lime juice, and cilantro.

3. Serve the soup and top with sour cream, cheese, avocado, cilantro, green onions, and tortilla chips.