Chicken Tortilla Stewoup

Ingredients

• Olive oil – 2 to 3 tablespoons for sautéing
• 1 large sweet onion – diced
• 1 head of roasted garlic – smashed
• 1 orange pepper – diced
• 1 yellow pepper – diced
• Salt and pepper
• 1 qt veggie broth
• 2 chipotle peppers
• ½ teaspoon cumin
• 4 chicken quarters (thighs and legs)
• 2 cups crushed up tortilla chips
• 3 oz (1/2 bag) baby spinach
• 5 oz (1/2 bag) Italian Kale
• Lime – zested and juiced
• 1 qt veggie broth
• For garnish: additional tortilla chips and lime (quartered) and chopped cilantro

Instructions

1. Heat olive oil in cast iron soup pot, add diced onions and sauté, salt while cooking.
2. Add peppers to pan and continue to cook for about 5 to 7 minutes.
3. Add chicken to veggies, skin side down and continue to sauté for another 7 to 10 minutes.
4. Deglaze pan with ½ cup of the veggie broth.
5. Add ½ of the chopped cilantro, cumin, rest of the broth, and crushed corn chips.
6. Reduce heat, cover and simmer for about 1 hrs.
7. After the soup is cooked, remove chicken and pull apart – return chicken pieces to pot (i.e. throw away the bones).
8. Add the remaining ½ chopped cilantro, spinach, kale, lime zest and juice and stir until spinach and kale are wilted.