Jan had asked for chicken tacos for dinner, but I had a temporary crown put in today. I needed soft food with a small amount of chewing. I decided to turn the tacos into a soup.
Karl’s Chicken Taco Soup
4 chicken thighs, skinless boneless
3 Tbs. Karl’s Chile Chicken Spice Blend
3 Tbs. fresh lime juice
½ tsp. lime zest
3 beefsteak tomatoes
2 Anaheim peppers
1 Poblano pepper
1 Jalapeño pepper
1 green bell pepper
½ red bell pepper
6 cloves garlic
1 medium yellow onion, dice
corn oil, as needed
¼ tsp. Kosher salt
32 oz. low sodium chicken broth
1 cup corn chips, ground to a powder
1. Cut the chicken into small bite-sized pieces and put them in a bowl.
2. Sprinkle the spices over the meat and toss to coat each piece.
3. Stir in the lime juice and zest.
4. Set the bowl aside to marinate for 30 minutes.
Tip: Stir occasionally to redistribute the lime juice.
5. Cut the tomatoes in half at the equator and scrape the seeds and jelly into a sieve set over a small bowl.
Tip: Use a spatula to press the jelly through the sieve and into the bowl.
Note: Discard the seeds.
6. Set the tomato halves, cut side down, on a foil-lined, lipped baking sheet.
7. Stem, cut all the of peppers in half lengthwise, and remove the seeds.
Tip: Many people roast their chilies whole and then the struggle with a hot floppy pepper, trying to remove the seeds. By cutting the peppers in half, it is easier to remove the seeds first. This has the added benefits—saving both time and energy—of being able to sear both sides of the chilies at the same time.
8. Set the pepper halves, cut side down, on the foil-lined, lipped baking sheet.
9. Lay the whole garlic cloves in any open space on the baking sheet.
10. Broil the vegetables 6 inches from the heating element for 15 minutes, until the skins are well blackened.
11. Set the baking sheet on the counter so that the vegetables can cool.
12. Remove the skins from the tomatoes, cut them into small bits.
13. Put the tomatoes into the bowl with the tomato liquid.
14. Remove the skins from the peppers and coarsely chop them.
15. Mash the garlic cloves into a paste and add them to the peppers.
16. Dice the onion and place it into a separate bowl.
17. Add some oil to a Dutch oven, over high heat, and cook the chicken.
18. Remove the chicken from the pot and set it aside.
19. Add the onions and sauté the onions with the salt until soft, about five minutes.
20. Add the tomatoes and juice and deglaze the pot.
21. Stir in the peppers and garlic.
22. Add the chicken broth and simmer the soup for 20 minutes.
23. Stir in the ground corn chips and return the chicken to the pot.
24. Continue simmering the soup until the broth has thickened, about five minutes.
25. Serve with corn chips on the side.