Apparently I only post recipes with Mexican flavors. I’ll try to add some variety soon! But, if you know me, you know that my favorite food is chips and salsa. Mexican food can’t go away for too long in this house!
The main component of this recipe is a roasted chicken. I roasted my own (directions in the recipe below), but you could buy a roasted chicken at the grocery store. Or you could cook chicken breasts/wings/thighs and use those. BUT, I’d recommend roasting your own chicken. It can be made ahead, so roast it during your kids’ nap time, or the day before you want to eat the soup!
Chili Lime Roasted Chicken
- 1 whole, organic (or cage free) chicken
- 6 Tbsp butter, softened
- Juice 1 lime
- 1 Tbsp honey
- 1 tsp chili powder
- 1/4 tsp cayenne pepper
- 3/4 tsp cumin
- 1/2 tsp oregano, dried
- 1/2 tsp garlic powder
- 1 lime, cut into a medium dice
- 2 garlic cloves, peeled
Preheat the oven to 400 degrees.
Place the chicken on a roasting pan, or something similar. (I used a broiling pan. You just need something that allows some ventilation around the chicken, along with a place to catch the drippings). Remove the insides of the chicken if needed. Pat the chicken dry with a paper towel.
Mix the butter, and next 7 ingredients. Rub the entire chicken with the butter and spice mixture. Include the cavity of the chicken, and under the skin.
Ingredients for the rub; left out the honey in this picture
The lime pieces and garlic cloves go inside the chicken. The butter and spice mixture (the rub) is what’s in the bowl.
Place the cut up lime and the garlic cloves inside the chicken.
Cook at 400 for 20 minutes. Lower the temperature to 350, and cook for 45 more minutes. Check the temperature of the chicken. To do this, insert a meat thermometer in different parts of the chicken – you need to make sure it’s cooked all the way through. I had to cook another 15 minutes to reach 165-170 degrees. At that point, it was done, and I removed it from the oven and let it rest.
It looks burnt, but it isn’t! It’s the chili powder and cayenne from the rub that make it dark.
Chicken Tortilla Soup
- 1 onion, chopped small
- 1-2 jalapeño, minced
- 2 whole carrots (or a handful of baby carrots), chopped small
- 1 bell pepper, chopped small
- 2 garlic cloves, minced
- 1 1/2 Tbsp oil, or drippings from the chicken
- 1 (4 c) shredded roasted chicken
- 2 cans black beans, drained and rinsed
- 2 cans diced tomatoes (I lightly blended them in the food processor)
- 1 quart chicken stock
- Salt and pepper, to taste
- Lime, sliced
- Sour cream
- Cheddar cheese, grated
- Avocado, chopped
- Tortilla strips, fried (recipe below)
Heat a large pot. Add either oil or drippings from the roasted chicken. Once heated, sauté the vegetables for about 7 minutes.
Add the shredded chicken, the black beans, and the tomatoes. Cook for 10 minutes.
Add the chicken stock and bring to a boil. Reduce to a simmer, and let cook for at least 30 minutes. Season with salt and pepper. You could also add more cumin and chili powder if desired.
Serve hot garnished with avocado, sour cream, cheddar, tortilla strips, and a squeeze of lime juice.
- 3 corn tortillas
- Canola or vegetable oil
Heat enough oil to cover the bottom of a cast iron pan or another frying pan. Cut the tortillas into thirds, then into narrow strips.
Once the oil is hot and starting to bubble, add the strips and fry until they are barely starting to brown. Remove from the frying pan and drain on a plate with a paper towel. Sprinkle with salt. Continue until all of the tortillas are cooked.