Chicken Tortilla Soup

Chicken tortilla soup
Ingredients

2 Whole Boneless, Skinless Chicken Breasts

1 Tbsp Olive Oil

1 1/2 tsp Cumin

1 tsp Chili Powder

1/2 tsp Garlic Powder

1/2 tsp Salt

1 Cup Diced Onion

1/4 Cup Diced Green Pepper

1/4 Cup Diced Red Pepper

3 Cloves Garlic, Minced

1 Can (10 oz.) Rotel

32 Ounces Chicken Stock

3 Tbsp Tomato Paste

4 Cups Hot Water

2 Cans (15 oz. cans) Black Beans, Drained

3 Tbsp Cornmeal

5 Corn Tortillas, cut into strips

Garnishes

Sour Cream

Diced Avocado

Diced Red Onion

Salsa or Pico De Gallo

Grated Cheese (Monterey Jack is good)

Cilantro

Directions

Preheat oven to 375 degrees. Mix cumin, chili pepper, garlic powder, and salt. Drizzle 1 tablespoon olive oil on chicken breasts, then sprinkle a small amount of spice mix on both sides. Set aside the rest of the spice mix.

Place chicken breasts on a baking sheet. Bake for 20 to 25 minutes, or until chicken is done. Use two forks to shred chicken. Set aside.

Heat 1 tablespoon olive oil in a pot over medium high heat. Add onions, red pepper, green pepper, and minced garlic. Stir and begin cooking, then add the rest of the spice mix. Stir to combine, then add shredded chicken and stir.

Pour in Rotel, chicken stock, tomato paste, water, and black beans. Bring to a boil, then reduce heat to a simmer. Simmer for 45 minutes, uncovered.

Mix cornmeal with a small amount of water. Pour into the soup, then simmer for an additional 30 minutes. Check seasonings, adding more if needed—add more chili powder if it needs more spice, and be sure not to undersalt. Turn off heat and allow to sit for 15 to 20 minutes before serving. Five minutes before serving, gently stir in tortilla strips.

Ladle into bowls, then top with sour cream, diced red onion, diced avocado, pico de gallo, and grated cheese, if you have it! (The garnishes really make the soup delicious.)

My Take

Phenomenal. I also added a smoked chipotle powder to give it a nice smoky taste and spice it up a little bit (I like it hot). It does take a while to make…about an hour and a half counting prep/cutting time, but it made enough for us to eat dinner and then lunch and dinner the next day. And I might have had three bowls of it the first night, so it could have lasted longer. Carrie loved it and she doesn’t really like spicy food.

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