i recently made this chicken tortilla soup. i am not really a soup person (at all), but this soup was really good to me. it was thick and chunky and filling, and it’s got a little spicy kick to it. and i love anything with sour cream and cheese. mmm.
CHICKEN TORTILLA SOUP
here’s what you need:
2-3 whole boneless skinless chicken breasts
1 tablespoon olive oil
1-1/2 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon salt
1 tablespoon olive oil
1 cup diced onion
1/4 cup diced green bell pepper
1/4 cup red bell pepper
3 cloves garlic, minced
1 can rotel tomatoes and green chilies
32 ounces low sodium chicken broth
3 tablespoons tomato paste
4 cups hot water
2 cans black beans, drained
3 tablespoons masa (mexican cornmeal)
5 whole corn tortillas, cut into uniform strips around 2 to 3 inches (i used alot more than this. the more tortillas, the better.)
diced red onion
salsa or pico de gallo
here’s what you do:
preheat oven to 375 degrees. mix cumin, chili pepper, garlic powder, and salt. drizzle 1 tablespoon olive oil on chicken breasts, then sprinkle a little 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 the chicken is done. use two forks to shred chicken, then set the chicken 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 the masa 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 mix. turn off the 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 a combination of your favorite garnishes such as sour cream, diced red onion, diced avocado, pico de gallo, and shredded cheese. (the garnishes really make the soup even better.)
yummy. this is such a tasty soup for a cool night’s supper. let me know if you try it!