Hearty Slow-Cooked Chicken Tortilla Soup

1. Brown the Chicken

Start by heating the extra-virgin olive oil in a Dutch oven over medium-high heat. Season the boneless, skinless chicken thighs with kosher salt and freshly ground black pepper, then brown them in the hot oil for about 8 minutes, turning to ensure they are golden brown on all sides. Browning the chicken at this stage will enhance the flavor of the soup, giving it a rich and satisfying depth.

2. Cook the Aromatics

Once the chicken is browned, reduce the heat to medium and add the finely chopped onion and jalapeño to the same pan. Cook these aromatics for about 6 minutes until they are softened and their flavors are released. Add the minced garlic and cook for another minute, allowing its aroma to infuse into the mixture.

3. Toast the Spices

Next, stir in the ancho chili powder, ground cumin, and unsweetened cocoa powder, cooking for about 30 seconds to toast the spices and bring out their full flavors.

4. Deglaze with Beer

Pour in the lager-style beer, raising the heat to bring it to a boil, which deglazes the pan and lifts all the browned bits stuck to the bottom. This step is crucial as it adds a deep, savory complexity to your soup.

5. Transfer and Combine

Transfer the mixture to your slow cooker, then add the bay leaves, fresh thyme sprigs, minced chipotle chile en adobo, fire-roasted diced tomatoes, tomato paste, apple cider vinegar, diced green chilies, and chicken stock. Stir to combine everything well. Cover and cook on the low setting of your slow cooker for at least 4 hours. This slow cooking process will make the chicken incredibly tender and allow all the flavors to meld together beautifully.

6. Shred the Chicken

After the cooking time is up, discard the bay leaves and thyme sprigs. Use two forks to shred the chicken directly in the slow cooker. Shredding the chicken ensures it is evenly distributed throughout the soup, making every bite deliciously consistent.

7. Serve and Garnish

To serve, ladle the soup into bowls and garnish with diced avocado, red onion, a dollop of sour cream, chopped fresh cilantro, and shredded cheddar cheese. Add a handful of crushed tortilla chips or fried corn tortilla strips for a delightful crunch. Serve with lime wedges and hot sauce on the side, allowing each person to adjust the flavor to their liking. Enjoy your hearty, slow-cooked chicken tortilla soup!