1 can fire roasted diced tomatoes
1 can tomato paste
2 dried negro chili pods (stem and seeds removed), torn in pieces
1 cup Samuel Adams COLD SNAP
½ teaspoon smoked paprika
½ teaspoon ground cumin
½ teaspoon onion powder
1 teaspoon chili powder
1 teaspoon garlic powder
½ teaspoon red chili flakes
4 cups chicken broth
1 teaspoon salt
1 lbs boneless skinless chicken thighs
3 large radishes, thinly slices
¼ cup chopped cilantro
1 avocado, diced
¼ cup cotija cheese, crumbled
4-8 tostadas, crumbled (or fried tortilla strips)
1/4 cup Mexican crema
Add the tomatoes, tomato paste, chili pods, and beer to a high powered blender. Blend on high until well combined.
Add mixture to a large pot over medium high heat along with the broth and all spices except the salt.
Sprinkle salt all over the chicken. Add the chicken to the pot to poach.
Once the chicken is cooked through, about ten minutes, remove from soup, shred using two forks, return to pot.
Ladle the soup into bowls, garnish with remaining ingredients.
Garnishes are not optional. They make a big difference in the flavor profile and the balance of the soup. If you don’t like radishes, try sliced jicama. Don’t like cilantro? try green onions instead.