Roast Chicken Tortilla Soup

1 Package Boneless, Skinless Chicken Thighs (about 12)

1 Cup Apple Juice

1 Tbsp Salt

1 Tbsp Pepper

1 Tsp Garlic Powder

1 Tsp Onion Powder

1 Tbsp Fajita Seasoning (or Taco)

In a bowl combine seasonings and coat chicken.  In a large pan add the apple juice and then the chicken.  Bake in a 400 degree oven for 25 – 30 minutes.  Cool for about 15 minutes then remove the chicken and shred.  Put the remaining juices in a small saucepan and reduce by half. Skim off the fat and set aside.

1 Cup Wild Rice (I used a wild rice mixture)

2 Tbsp Bacon Fat

6 Cups Water - boiling

Over high heat in a med. sauce pan add the bacon fat and the rice.  Cook about 2 minutes, stirring occasionally.  Add the water, cover w/ lid, reduce heat to low simmer and cook for 45 minutes.  Drain off any residual liquid.

4 Tbsp Bacon Fat

1 Med. Onion – Diced

2 Carrots – Diced

2 Celery Stalks – Diced

6 Garlic Cloves – Minced

½ Anaheim Pepper – Diced

1 Tsp Salt

½ Tsp Pepper

1 Tsp Cumin

¼ Tsp Cayenne

¼ Tsp Red Pepper Flakes

8 Cups Chicken Stock - boiling

1 Can Diced Tomatoes

1 Can Black Beans – Drained

1 Cup Frozen Corn

5 Corn Tortillas - torn

In a large pan add the bacon fat, onion & carrots.  Cook for about 5-7 minutes.  Add the celery and garlic and cook about another 3 minutes.  Add the Anaheim pepper, salt, pepper, cumin, cayenne, red pepper flakes and cook another 5 minutes.  Add the chicken stock, the reserved from earlier chicken juices, bring to a boil and reduce to a simmer for about 30 minutes.  Add in the chicken thighs, tomatoes, black beans and corn.  Cook for about 10 minutes.  Add in the torn corn tortillas and cook about 10 minutes.

Take 10 Corn Tortillas (taco size) and cut into strips.  Spray w/ cooking spray and sprinkle w/ fajita seasoning.  Bake on a cookie sheet in a 400 degree oven for about 15-20 minutes or until golden brown.

Serve soup w/ a garnish of the baked tortillas on top and maybe a few slices of avocado and a squeeze of a wedge of lime.