Chicken Tortilla Soup
1h 40m
Serves 8
Directions
- 1Preheat the oven to 375°F.
- 2Mix cumin, chili pepper, garlic powder, and salt.
- 3Drizzle 1 tablespoon olive oil on chicken breasts.
- 4Sprinkle a small amount of the spice mix on both sides of the chicken breasts.
- 5Set aside the rest of the spice mix.
- 6Place chicken breasts on a baking sheet.
- 7Bake for 20 to 25 minutes, or until chicken is done.
- 8Use two forks to shred the chicken and set it aside.
- 9Heat 1 tablespoon olive oil in a pot over medium-high heat.
- 10Add onions, red pepper, green pepper, and minced garlic to the pot.
- 11Stir and begin cooking the vegetables.
- 12Add the rest of the spice mix and stir to combine.
- 13Add the shredded chicken and stir.
- 14Pour in Rotel, chicken stock, tomato paste, water, and black beans.
- 15Bring the soup to a boil, then reduce heat to a simmer.
- 16Simmer for 45 minutes, uncovered.
- 17Mix cornmeal with a small amount of water.
- 18Pour the cornmeal mixture into the soup.
- 19Simmer for an additional 30 minutes.
- 20Check seasonings, adding more if needed (chili powder for more spice, and ensure it's not undersalted).
- 21Turn off heat and allow the soup to sit for 15 to 20 minutes before serving.
- 22Five minutes before serving, gently stir in the tortilla strips.
- 23Ladle the soup into bowls.
- 24Top with sour cream, diced red onion, diced avocado, pico de gallo, grated cheese and/or cilantro.
Ingredients
- 2 whole boneless, skinless chicken breasts
- 1 Tbsp. olive oil
- 1.5 tsp. cumin
- 1 tsp. chili powder
- 0.5 tsp. garlic powder
- 0.5 tsp. salt
- 1 Tbsp. olive oil
- 1 cup diced onion
- 0.25 cup diced green bell pepper
- 0.25 cup red bell pepper
- 3 cloves garlic, minced
- 1 (10-oz.) can Rotel tomatoes & green chilies
- 32 oz. low-sodium chicken stock
- 3 Tbsp. tomato paste
- 4 cups hot water
- 2 (15-oz.) cans black beans, drained
- 3 Tbsp. cornmeal or masa
- 5 whole whole corn tortillas, cut into uniform strips around 2 to 3 inches
- Sour cream, diced red onion, diced avocado, pico de gallo oralsa grated Monterey Jack cheese and/or cilantro
Equipment
ovenbaking sheetpotforksbowls
Tips
- You can use premade taco seasoning or your own combination of spices for the chicken.
- Leftover rotisserie chicken can be used instead of baking chicken breasts.
- If Rotel is not available, a can of diced tomatoes and a can of chopped green chilies can be substituted.
- Boiling water and chicken bouillon cubes can be used in place of low-sodium chicken broth.
- Soup tastes better if you turn off the pot and let it sit for a bit before serving.
- For crispy tortilla strips, you can quickly fry them in oil and add them as a topping.
- Do not skimp on the toppings as they are part of the full experience.
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