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Chicken Tortilla Soup

Lynnsrecipes's picture
A delicious soup for a cold winter night. This is an easy, healthy soup that can be served with a variety of condiments to enhance the flavor. Adapted from the Pioneer Woman.
Ingredients
  Chicken breasts 2 Large
  Olive oil 1 Tablespoon
  Cumin 1 1⁄2 Teaspoon
  Chili powder 1 Teaspoon
  Garlic powder 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Onion 1 Cup (16 tbs), diced
  Green bell pepper 1⁄4 Cup (4 tbs), diced
  Red bell pepper 1⁄4 Cup (4 tbs)
  Garlic 3 Clove (15 gm)
  Rotel tomatoes and green chilies 1 Can (10 oz)
  Chicken stock/Broth 32 Ounce (low sodium)
  Tomato paste 3 Tablespoon
  Hot water 4 Cup (64 tbs)
  Black beans 2 Can (20 oz) (drained and rinsed)
  Cornmeal 3 Tablespoon
  Whole corn tortillas 5 (cut into uniform strips around 2-3 inches)
  Sour cream 1⁄2 Cup (8 tbs) (For Garnish)
  Avocado 1⁄2 Cup (8 tbs), diced (For Garnish)
  Red onion 1⁄2 Cup (8 tbs), diced (For Garnish)
  Salsa/Pico de gallo 1⁄2 Cup (8 tbs) (For Garnish)
  Monterey jack cheese/Cheddar cheese 1⁄2 Cup (8 tbs), grated (For Garnish)
  Cilantro 1⁄2 Cup (8 tbs)
Directions

GETTING READY
1. Preheat the oven to 375°.
2. In a bowl, mix cumin, chili powder, garlic powder and salt.
3. Drizzle 1 Tablespoon olive oil on chicken breasts and then sprinkle a small amount of spice mix on both sides. Set aside the rest of the spice mix.
4. Place chicken breasts on a baking sheet.
5. Bake for 25 minutes, or until chicken is done.
6. Use 2 forks to shred chicken, set aside.

MAKING
7. Heat 1 Tablespoon olive oil in a pot over medium high heat.
8. Add onions, red pepper, green pepper, and minced garlic. Stir and begin cooking.
9. Add the rest of the spice mix. Stir to combine.
10. Put the shredded chicken and stir.
11. Pour in Rotel, chicken stock, tomato paste, water, and black beans.
12. Bring to a boil, and then reduce heat to a simmer. Simmer for 45 minutes, uncovered.
13. Mix cornmeal with a small amount of water. Pour into the soup and then simmer for an additional 30 minutes.
14. Check seasonings, adding more if needed. Turn off heat and allow to sit for 20 minutes before serving. Five minutes before serving, gently stir in the tortilla strips.

SERVING
15. Ladle into bowls, then top with sour cream, diced red onion, diced avocado, pico de gallo, and grated cheese or any combination that you prefer.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Mexican
Course: 
Appetizer
Taste: 
Savory
Method: 
Simmering
Dish: 
Soup
Ingredient: 
Chicken
Restriction: 
High Fiber, High Protein
Interest: 
Healthy
Preparation Time: 
60 Minutes
Cook Time: 
80 Minutes
Ready In: 
140 Minutes
Servings: 
4

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