Fall Tortilla Soup

Mix salt, pepper, paprika, chili powder, cumin, and red pepper together in a small bowl to create the rub. Rub the spices onto both sides of the chicken.

Heat a small drizzle of olive oil in a cast iron pot over medium heat. Place chicken in the pot and cook until browned and cooked all the way through, about 3-4 minutes per side. Remove it from the pot, set aside and when cool, shred it.

Heat another drizzle of olive oil in the pot. Add onion and saute until aromatic, about 2-3 minutes, stirring often. Add the Anaheim and jalapeno peppers and continue to cook for another 2-3 minutes.

Stir in beer, tomato paste, diced tomatoes, vegetable broth, and lime juice. Let the mixture simmer while you make the tortilla strips.

To make the tortilla strips, cover the bottom of a large frying pan with vegetable oil. Heat over high heat. Place tortilla strips into pan in a single layer and fry until golden brown, about 30 seconds. Remove them from the pan and set aside on a paper towel to drain.

Add shredded chicken back into the soup and season with chili powder, cumin, salt, and pepper. Continue to simmer until ready to serve, or at least 30 minutes.

Just before serving, stir in the tortilla strips and dish it up. Garnish with radishes, avocado, and cilantro, and enjoy!