1 box of chicken STOCK
30 ounces of good drinking water
2 tablespoons of tomato paste
1 heaping tablespoon of vegetable base
1 tablespoon chili powder
1 tablespoon cumin
1 tablespoon black pepper
1 tablespoon salt
6-8 chicken thighs (bone in and skin on)
2 Guajillo chili peppers (stem and seeds removed)
6 Roma tomatoes
1 large yellow onion
5-6 carrots (optional)
1 bag of frozen corn (optional)
In a large soup pot, combine the first 10 ingredients and bring to a rolling boil. Once you have achieved a rolling boil, reduce the heat and simmer the soup for approx. 40-45 minutes or until the chicken thighs are cooked through.
While the soup is simmering, prep the tomatoes by slicing them (long ways) and placing them on a tinfoil lined cookie sheet, cut side up. Drizzle with good olive oil and bake them in a 425 degree oven for 10-12 minutes.
When the chicken is fully cooked, remove it from the pot and place it in another bowl. When you’re able to handle the chicken with your fingers, remove both the skin and the bone. Additionally, shred the chicken and set it aside.
When the tomatoes are done cooking, add them and all their juices to the soup pot. Using and immersion blender or a Vitamix mixer, blend the soup until smooth.
Add the onion, carrots and corn to the blended soup mix and let it simmer, once again, for approx. 10-12 minutes, or until the carrots are fork tender.
Add the chicken thighs back into the soup pot and simmer 5 more minutes or until the meat is warmed through once again.
Top soup with homemade tortilla chips, sour cream, avocado, cilantro and green onion.