Chicken Tortilla Soup

Instructions

In a small bowl, mix the chili powder (2 Tbsp), cumin (1 Tbsp), smoked paprika (1 Tbsp), garlic powder (1 tsp), salt, and pepper (to taste). Rub the seasoning mixture evenly over the chicken (3 pieces) and set aside.
Heat the olive oil (1 Tbsp) in a cast-iron Dutch oven or heavy soup pot over medium heat. Brown the chicken well on both sides. (The chicken does not need to be fully cooked at this stage.) Remove from the pot and set aside.
Tip: Grilling the chicken instead of browning it adds incredible flavor. If you’re already grilling, this is a great option.
In the same pot, add the onion (1 small), celery (2 stalks), and carrots (1–2). Sauté for about 2 minutes, just until slightly softened. Do not add the corn yet.
Add the fire-roasted tomatoes (1 15-oz can), chicken broth (8 cups), green chiles (½ cup), bay leaves (2 leaves), oregano (¼ tsp), and cornmeal (2 Tbsp). Stir well and bring the soup to a gentle simmer.
Reduce the heat and simmer slowly for 45 minutes to 1 hour. As the soup cooks, the cornmeal will release starch and give the soup a slightly thicker, heartier texture.
While the soup simmers, thinly slice the chicken. Add the sliced chicken and corn (2 ears) to the pot during the last 10–15 minutes of cooking, allowing the chicken to finish cooking and the corn to heat through.
Taste and adjust seasoning with additional salt and pepper as needed. Serve hot with your favorite toppings.