At the request of our friends, Hillary and Carin Canale-Theakston, we are posting Gary’s famous Chicken Tortilla Soup Recipe. The secret ingredient in this recipe is the roasted peppers. Gary recently bought a roasting tool for the stovetop at the Santa Fe School of cooking. He has been roasting like crazy. This recipe is one of our favorites as the weather gets cooler and as we head to Park City for winter sports. Preparing this recipe is one of Gary’s winter sports:
Gary’s Famous Chicken Tortilla Soup
Canola oil spray for chicken
4 tablespoons canola oil
2 red bell peppers
1 green bell pepper
2 pasilla peppers (poblano)
4 skinless, boneless chicken breasts
10 drops Sriracha sauce
1 onion, chopped
8 garlic cloves, minced
2 14 ½ ounce canned tomatoes, drained
2 32 ounce boxes organic chicken broth
1 ½ tablespoons ground cumin
1 tablespoon chili powder
2 teaspoons smoked paprika
3 bay leaves
½ teaspoon cayenne pepper
3 cups broken tortilla chips
1 lb. Monterey Jack cheese, shredded
3 avocados, pitted, peeled and chopped into ½ inch cubes
Sour cream
Spray chicken breasts with canola oil and sprinkle with salt and pepper. Grill chicken breasts until completely cooked (165 degrees), cool and then shred.
Roast whole peppers in oven, grill or on stovetop until blackened. Put into glass bowl with lid or plastic bag until steamed (20 to 30 minutes). Remove from container and remove stem and seeds. Peel and chop.
Heat 4 tablespoons oil in large stock pot. Add onion and sauté until translucent. Add garlic and sauté an additional minute. Stir in tomatoes, broth, chopped peppers, and all spices. Simmer for one hour. Add chicken and tortilla chips. Simmer for additional 15 minutes.
When ready to serve, ladle into bowls. Top with cheese, avocados and sour cream..