Sopa de tortilla con pollo al estilo griego y pan de pita

Ingredientes

• 2 pounds boneless chicken thigh meat
• 3-4 tablespoons olive oil
• 1 medium onion, finely chopped
• 2 celery stalks, diced
• 2 carrots, diced
• 3 cloves of garlic, grated
• Salt and black pepper, to taste
• 1 tablespoon ketchup
• 1 teaspoon dried thyme or oregano
• 1/4 teaspoon or more of crushed red pepper flakes
• 1 (28-ounce) can tomatoes, pureed
• 4 cups (32-ounces) low-sodium chicken broth
• 1 (15-ounce can) chickpeas, rinsed and drained
• 2 roasted red peppers from the jar, diced
• • Chopped fresh parsley
• • Thinly sliced scallions
• • Greek yogurt or sour cream
• • Lemon wedges
• • Pita chips
• • Feta cheese, crumbled
• • olives

Preparación

1. 1

   Season the chicken on both sides with salt...: Season the chicken on both sides with salt and pepper.

2. 2

   Heat the oil in a pot over medium...: Heat the oil in a pot over medium heat and add the chicken. Brown for 5 minutes on each side. Transfer the chicken to a plate and set aside.

3. 3

   Add the onion, celery, and carrots to the...: Add the onion, celery, and carrots to the pot and season lightly with salt. Cook over medium heat until soft and golden. About 10 minutes.

4. 4

   Add the garlic and warm through 30 seconds.

5. 5

   Add the ketchup, pureed tomatoes, chicken, and the...: Add the ketchup, pureed tomatoes, chicken, and the remaining ingredients (except toppings).

6. 6

   Bring to a boil and reduce the heat...: Bring to a boil and reduce the heat to medium-low. Cook for 15-20 minutes.

7. 7

   Remove the chicken from the soup and chop...: Remove the chicken from the soup and chop it. Add it back into the pot.

8. 8

   Taste and adjust the seasoning if needed.

9. 9

   While the soup is cooking, bake the pita...: While the soup is cooking, bake the pita chips.

10. 10

    Serve the soup with your favorite toppings.