Ultimate One-Pot Tortilla Soup

Instructions

1. Pat chicken dry. Season with 1 tbsp soy sauce, 1 tsp chili powder, 1 tsp kosher salt, and ½ tsp black pepper. Let sit while prepping vegetables.

2. Heat a Dutch oven over medium-high heat with 2 tbsp olive oil. Sear chicken 4-5 minutes on the first side and 3-4 on the second. After flipping, add 1 tbsp butter and rosemary and spoon foaming butter over chicken 30-60 seconds. Remove chicken and rosemary; leave fond.

   

3. Reduce heat to medium. Add onion, carrots, celery, and bell peppers. Cook 10-12 minutes until lightly golden and fond dissolves.

4. Add garlic, 2 tsp chili powder, 2 tsp cumin, and smoked paprika. Cook 1 minute.

5. Add tomato paste and cook 2-3 minutes until deep brick red.

6. Deglaze with 1 cup chicken broth, scrape thoroughly, and simmer 1 minute.

   

7. Add remaining 5 cups broth, fire-roasted tomatoes, fresh tomatoes, black beans, corn, bay leaves, 2 tsp soy sauce, 1 tsp salt, and ½ tsp pepper. Return chicken and juices. Simmer uncovered gently 25-30 minutes.

8. Remove chicken, shred, and return. Discard bay leaves.

9. Blend 2-3 cups soup (with beans and vegetables) until smooth and stir back in for velvety texture.

10. On low, add lime juice, 1 tsp sweetener, and optional Tajín. Adjust salt, lime, and sweetness.

11. Off heat, stir in 1 tbsp cold butter. Rest 5 minutes. Serve with garnishes.