All natural; no MSG, no anti-caking agents, no fillers or preservatives.  Simply blended spices.  No Bull!

Ingredients:
6        ea        Skinless chicken thigh
2        Tbsp     Spice Union Ultimate Seasoning Blend
2        ea        Flour tortillas
2        ea        Fresh Poblano chili pepper
5        Tbsp     Olive oil
1        C          Onion- diced
1        Tsp       Salt
1        C          Red bell pepper- diced
1        Tbsp     Fresh garlic- minced
1        ea        Bay leaf
1        Tsp       Cumin powder
1        Qt        Chicken broth
3        C          Roma tomatoes- medium dice
4        ea         Lime wedges
1        C          Fresh Cilantro sprigs
1        C          Queso fresco- crumbled
1        C          Guacamole

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Prep the chicken and Poblano peppers:

1. Preheat the oven to 375°F.

2. Rub the skinless chicken thighs and Poblano peppers with 2 Tbsp of olive oil and season with Spice Union Ultimate Seasoning Blend.

3. Place the chicken thighs and Poblano peppers on a baking pan and place in the oven. 

4. Roast the chicken thighs and Poblano peppers for 45 minutes or until the chicken meat easily pulls off the bone.

5. Cool both the chicken and Poblano peppers to room temperature.

6. By hand, pick the chicken meat off the bone and shred the chicken into long pieces and set aside.

7. Open up the roasted pepper and remove the seeds and ribs from the pepper.

8. Dice the pepper into a large dice and set aside.

Prep the flour tortillas:

1. Cut the flour tortillas into thirds across the tortilla, then cut each piece into 1/2 inch wide strips.

2. Place the tortilla strips in a bowl and add 2 Tbsp of olive oil.

3. Toss the tortillas until each piece of tortilla is evenly coated with olive oil.

4. Spread the tortillas out on a sheet pan and bake at 375°F until golden brown and crispy.

Prepare the tortilla soup:

1. Preheat a large Dutch oven to medium high heat.

2. Add the remaining olive oil, onions and salt to the Dutch oven.

3. Sauté the onion until translucent. 

4. Add the roasted Poblano pepper, red bell pepper, garlic, bay leaf, and cumin to the Dutch oven.  Sauté for 1 minute.

5. Add the chicken broth, 2 cups of Roma tomatoes and shredded chicken meat to the Dutch oven and bring to a simmer.

6. Simmer the soup for 10 minutes.

7. Assemble the tortilla soup by ladling 12 oz of soup into each bowl and top with 1/4 cup guacamole, 1/4 cup of diced Roma tomato, 1/4 cup of queso fresco and a big pinch of crisped tortilla strips.

8. Garnish with a lime wedge and cilantro sprigs.