Ingredients
- 680g (about 7) roma tomatoes
- 1 cooking onion, cut into 8 wedges
- 3 cloves of garlic, skin on
- 3 tablespoon vegetable oil
- 6 cups chicken broth
- 2 bone-in skin on chicken breasts
- 2 ancho chilis
- 1 cup cilantro (stems and leaves)
- ½ teaspoon coriander seeds, tied inside some cheesecloth
- 1 chipotle pepper + 1 tablespoon of adobo sauce
- 1 teaspoon ground cumin
- ½ teaspoon oregano leaves
- 1 can black beans (540ml), drained and rinsed
- ⅓ cup masa harina
- Salt and Pepper
Garnishes
- Cilantro
- Limed wedges
- Tortilla chips
- Sour cream
Directions
- Preheat the oven to 425°F
- Add the tomatoes, onion and garlic to a sheet pan. Drizzle everything with oil and season with salt and pepper. Toss. Roast in the oven for 25-30 minutes until the vegetables are soft and the skin of the tomatoes begin to char and brown. Remove from the oven and cool slightly. Remove the skins from the tomatoes and garlic and discard. Set aside.
- In the meantime, add the chicken broth, chicken breasts, ancho chilis, cilantro and coriander seeds to a soup pot. Bring to the boil. Turn down and simmer for about 20-30 minutes until the chicken is cooked through.
- Transfer the chicken breasts and the ancho chilis to a plate. When the chicken is cool enough to handle, remove the skin and bones and discard. Shred the chicken into bite sized pieces.
- Tear open the ancho chilies, discard the stem and as many seeds as possible.
- Use a slotted spoon to remove the cilantro and coriander seeds from the broth. Leave the broth in the pot.
- To a blender, add the tomatoes, onions, garlic, ancho chilies, chipotle pepper, cumin and oregano. Add about ½ cup of the chicken broth. Blend on medium-high for about 30 seconds until you have a smooth puree.
- Pour the tomato mixture into the pot with the chicken broth. Add in the shredded chicken and black beans. Bring the mixture up to a simmer and cook for about 15 minutes, stirring occasionally.
- Add the masa harina to a small bowl and whisk in about ¾ cup of warm water, until you have a thick but smooth mixture. Add the mixture back into the soup and stir to combine. Simmer for another 5 minutes. Season with salt and pepper to taste. Turn off the heat.
If serving immediately: Portion the soup into bowls and garnish with cilantro, sour cream, crushed tortilla chips and lime wedges.
To Freeze: Cool the soup completely. Ladle the soup into food safe containers. Cover and freeze for up to 6 months. Thaw in the refrigerator overnight. Add the soup to a pot and heat over medium until the soup is hot. Serve, and garnish.