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Tortilla Soup with Chicken
...in your mind.
Tortilla Soup with Chicken

Tortilla Soup with Chicken

Ingredients

    Chicken
  • 1 teaspoon smoked paprika
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon chipotle chili powder
  • 1 teaspoon each Kosher salt & fresh ground pepper
  • 1 whole chicken, 3-5 pounds
  • Neutral oil
  • Kitchen string
    Soup
  • 24 oz jar red salsa, hot - but feel free to use whatev
  • 2 cups chicken broth
  • 2 corn tortillas, cut into match-stick size strips
  • 1/2 ripe avocado
  • Cilantro for garnish

Directions

  1. Preheat air fryer to 360
  2. Combine rub ingredients - mix well
  3. Lightly oil chicken, season all over with rub
  4. Tie legs and wings to the bird so they don’t flop
  5. Spray basket with neutral cooking spray, put chicken in breast-side down and cook 25 minutes, then flip and cook 25 more - you want it somewhere between 160 & 165 degrees, then remove, and let cool till you can handle
  6. Put salsa and as much broth to make it as thin or thick as you like in a pot on medium heat
  7. Preheat oven and cook tortilla strips at 350 for 10 minutes or until crispy - then set aside
  8. When chicken is ready, let rest 15 minutes, then shred
  9. Build your bowl: soup, shredded chicken, avocado, cilantro and the crispy tortilla pieces
Tortilla Soup with Chicken

Tortilla Soup with Chicken

Ingredients

    Chicken
  • 1 teaspoon smoked paprika
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon chipotle chili powder
  • 1 teaspoon each Kosher salt & fresh ground pepper
  • 1 whole chicken, 3-5 pounds
  • Neutral oil
  • Kitchen string
    Soup
  • 24 oz jar red salsa, hot - but feel free to use whatev
  • 2 cups chicken broth
  • 2 corn tortillas, cut into match-stick size strips
  • 1/2 ripe avocado
  • Cilantro for garnish

Directions

  1. Preheat air fryer to 360
  2. Combine rub ingredients - mix well
  3. Lightly oil chicken, season all over with rub
  4. Tie legs and wings to the bird so they don’t flop
  5. Spray basket with neutral cooking spray, put chicken in breast-side down and cook 25 minutes, then flip and cook 25 more - you want it somewhere between 160 & 165 degrees, then remove, and let cool till you can handle
  6. Put salsa and as much broth to make it as thin or thick as you like in a pot on medium heat
  7. Preheat oven and cook tortilla strips at 350 for 10 minutes or until crispy - then set aside
  8. When chicken is ready, let rest 15 minutes, then shred
  9. Build your bowl: soup, shredded chicken, avocado, cilantro and the crispy tortilla pieces