# Tortilla Soup

> Brad's chicken tortilla soup with a masa harina roux, roasted peppers and tomatoes, annato, cumin, and fried tortilla strips.

My chicken tortilla soup...

6 Roma Tomatoes

1 head of Garlic (minced)

2 Onions

4 Fresno, Poblano, Pasilla peppers or green chili (any combo)

64oz Chicken stock

8 cups water

2 Whole Chickens (spatchcocked)

4 T Masa Harina

2 T Chicken Fat

2 T Butter

2 T Cumin

2 T Paprika

2 T Roasted Garlic

1 T Annato powder

1 t Fish Sauce

2 dashes of Hugo Maggie

For garnish:

Queso Fresco - crumbled

Cilantro - chopped

Lime juice - freshly squeezed

Diced avocado

Flour Tortilla (cut into strips and fried)

Step 1: Roast peppers, onion, and tomatoes on the grill and then dice

Step 1.5 (OPTIONAL): Smoke one chicken

Step 2: Brown Chickens in Dutch Oven, then set aside

Step 3: Make a Roux using the Masa Harina, fat left from browning the chickens, the Butter, and Chicken Fat

Step 4: Add onions and peppers to the Roux, allow it to get fragrant, and string often so the Roux doesn't burn

Step 5: Add both chickens to the pot, then cover with broth and/or water. Chickens should be submerged.

Step 6: Add Fresh Garlic, Cumin, Roasted Garlic, Annato, Paprika, Fish Sauce, and Hugo Maggie

Step 7: Bring to a boil, turn the burner to low, and allow chickens to cook.

Step 8: Once the chickens are shreddable, remove them and shred them in a separate bowl.

Step 9: While shredding the chicken, bring the soup back to a boil, then reduce heat and simmer until desired thickness.

Step 10: Add shredded chicken to the soup, and turn the heat to low

Step 11: black pepper and salt to taste

And serve over rice (optional), topped with lime juice, cilantro, and fried tortilla strips :)

## Details

- **Category:** Cooking
- **Tags:** cooking, soup, mexican, tortilla, chicken, masa-harina, roux, annato, cumin, queso-fresco, dutch-oven

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