Sort ingredients
marciabrady79
QR Code
Listen
PdfIn a small bowl, combine cumin, chili powder, onion powder, smoked paprika, oregano, and salt. Season chicken breasts with the spice blend and set aside.
Heat olive oil in a large saucepan (fitted with a lid) over medium-high heat. Add onion and a pinch of salt and sauté until softened. Stir in garlic and jalapeño and cook just until fragrant, about 2 minutes.
Push the aromatics to one side and add the seasoned chicken breasts to the now-empty side of the saucepan. Sear for 5 to 6 minutes, until the spices are toasted. Flip the chicken and slowly add stock and bouillon paste, fully submerging the chicken. Cover and cook over low heat for 35 to 40 minutes, or until chicken falls apart easily.
Transfer the chicken to a cutting board and, using two forks, shred.
Add the crushed tomatoes to the chicken broth and cooked aromatics. Using an immersion blender, blend until smooth and no chunks remain. Reserve ½ of the shredded chicken and add the rest to the soup along with lime juice and a pinch of salt. Simmer for another 5 minutes. Taste and season with additional salt as needed.
Ladle the soup into serving bowls and garnish with cabbage, Crispy Tortilla Strips, fresh cilantro, and lime wedges for squeezing.