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1
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.
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2
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.
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3
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.
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4
Stir in beer, tomato paste, diced tomatoes, vegetable broth, and lime juice. Let the mixture simmer while you make the tortilla strips.
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5
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.
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6
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.
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7
Just before serving, stir in the tortilla strips and dish it up. Garnish with radishes, avocado, and cilantro, and enjoy!
