Chicken Tortilla Soup

100 mins
Serves 8
https://www.thepioneerwoman.com/food-cooking/recipes/a11528/chicken-tortilla-soup/

Directions

  1. 1Preheat the oven to 375°F.
  2. 2Preheat the oven to 375°F.
  3. 3Preheat the oven to 375°F.
  4. 4Mix cumin, chili pepper, garlic powder, and salt.
  5. 5Mix cumin, chili pepper, garlic powder, and salt.
  6. 6Mix cumin, chili pepper, garlic powder, and salt.
  7. 7Drizzle 1 tablespoon olive oil on chicken breasts.
  8. 8Drizzle 1 tablespoon olive oil on chicken breasts.
  9. 9Drizzle 1 tablespoon olive oil on chicken breasts.
  10. 10Sprinkle a small amount of the spice mix on both sides of the chicken breasts.
  11. 11Sprinkle a small amount of the spice mix on both sides of the chicken breasts.
  12. 12Sprinkle a small amount of the spice mix on both sides of the chicken breasts.
  13. 13Set aside the rest of the spice mix.
  14. 14Set aside the rest of the spice mix.
  15. 15Set aside the rest of the spice mix.
  16. 16Place chicken breasts on a baking sheet.
  17. 17Place chicken breasts on a baking sheet.
  18. 18Place chicken breasts on a baking sheet.
  19. 19Bake for 20 to 25 minutes, or until chicken is done.
  20. 20Bake for 20 to 25 minutes, or until chicken is done.
  21. 21Bake for 20 to 25 minutes, or until chicken is done.
  22. 22Use two forks to shred the chicken and set it aside.
  23. 23Use two forks to shred the chicken and set it aside.
  24. 24Use two forks to shred the chicken and set it aside.
  25. 25Heat 1 tablespoon olive oil in a pot over medium-high heat.
  26. 26Heat 1 tablespoon olive oil in a pot over medium-high heat.
  27. 27Heat 1 tablespoon olive oil in a pot over medium-high heat.
  28. 28Add onions, red pepper, green pepper, and minced garlic to the pot.
  29. 29Add onions, red pepper, green pepper, and minced garlic to the pot.
  30. 30Add onions, red pepper, green pepper, and minced garlic to the pot.
  31. 31Stir and begin cooking the vegetables.
  32. 32Stir and begin cooking the vegetables.
  33. 33Stir and begin cooking the vegetables.
  34. 34Add the rest of the spice mix and stir to combine.
  35. 35Add the rest of the spice mix and stir to combine.
  36. 36Add the rest of the spice mix and stir to combine.
  37. 37Add the shredded chicken and stir.
  38. 38Add the shredded chicken and stir.
  39. 39Add the shredded chicken and stir.
  40. 40Pour in Rotel, chicken stock, tomato paste, water, and black beans.
  41. 41Pour in Rotel, chicken stock, tomato paste, water, and black beans.
  42. 42Pour in Rotel, chicken stock, tomato paste, water, and black beans.
  43. 43Bring the soup to a boil, then reduce heat to a simmer.
  44. 44Bring the soup to a boil, then reduce heat to a simmer.
  45. 45Bring the soup to a boil, then reduce heat to a simmer.
  46. 46Simmer for 45 minutes, uncovered.
  47. 47Simmer for 45 minutes, uncovered.
  48. 48Simmer for 45 minutes, uncovered.
  49. 49Mix cornmeal with a small amount of water.
  50. 50Mix cornmeal with a small amount of water.
  51. 51Mix cornmeal with a small amount of water.
  52. 52Pour the cornmeal mixture into the soup.
  53. 53Pour the cornmeal mixture into the soup.
  54. 54Pour the cornmeal mixture into the soup.
  55. 55Simmer for an additional 30 minutes.
  56. 56Simmer for an additional 30 minutes.
  57. 57Simmer for an additional 30 minutes.
  58. 58Check seasonings, adding more if needed (chili powder for more spice, and ensure it's not undersalted).
  59. 59Check seasonings, adding more if needed (chili powder for more spice, and ensure it's not undersalted).
  60. 60Check seasonings, adding more if needed (chili powder for more spice, and ensure it's not undersalted).
  61. 61Turn off heat and allow the soup to sit for 15 to 20 minutes before serving.
  62. 62Turn off heat and allow the soup to sit for 15 to 20 minutes before serving.
  63. 63Turn off heat and allow the soup to sit for 15 to 20 minutes before serving.
  64. 64Five minutes before serving, gently stir in the tortilla strips.
  65. 65Five minutes before serving, gently stir in the tortilla strips.
  66. 66Five minutes before serving, gently stir in the tortilla strips.
  67. 67Ladle the soup into bowls.
  68. 68Ladle the soup into bowls.
  69. 69Ladle the soup into bowls.
  70. 70Top with sour cream, diced red onion, diced avocado, pico de gallo, grated cheese and/or cilantro.
  71. 71Top with sour cream, diced red onion, diced avocado, pico de gallo, grated cheese and/or cilantro.
  72. 72Top with sour cream, diced red onion, diced avocado, pico de gallo, grated cheese and/or cilantro.

Ingredients

  • 2 whole boneless, skinless chicken breasts
  • 2 whole boneless, skinless chicken breasts
  • 2 whole boneless, skinless chicken breasts
  • 1 Tbsp. olive oil
  • 1 Tbsp. olive oil
  • 1 Tbsp. olive oil
  • 1.5 tsp. cumin
  • 1.5 tsp. cumin
  • 1.5 tsp. cumin
  • 1 tsp. chili powder
  • 1 tsp. chili powder
  • 1 tsp. chili powder
  • 0.5 tsp. garlic powder
  • 0.5 tsp. garlic powder
  • 0.5 tsp. garlic powder
  • 0.5 tsp. salt
  • 0.5 tsp. salt
  • 0.5 tsp. salt
  • 1 Tbsp. olive oil
  • 1 Tbsp. olive oil
  • 1 Tbsp. olive oil
  • 1 cup diced onion
  • 1 cup diced onion
  • 1 cup diced onion
  • 0.25 cup diced green bell pepper
  • 0.25 cup diced green bell pepper
  • 0.25 cup diced green bell pepper
  • 0.25 cup red bell pepper
  • 0.25 cup red bell pepper
  • 0.25 cup red bell pepper
  • 3 cloves garlic, minced
  • 3 cloves garlic, minced
  • 3 cloves garlic, minced
  • 1 (10-oz.) can Rotel tomatoes & green chilies
  • 1 (10-oz.) can Rotel tomatoes & green chilies
  • 1 (10-oz.) can Rotel tomatoes & green chilies
  • 32 oz. low-sodium chicken stock
  • 32 oz. low-sodium chicken stock
  • 32 oz. low-sodium chicken stock
  • 3 Tbsp. tomato paste
  • 3 Tbsp. tomato paste
  • 3 Tbsp. tomato paste
  • 4 cups hot water
  • 4 cups hot water
  • 4 cups hot water
  • 2 (15-oz.) cans black beans, drained
  • 2 (15-oz.) cans black beans, drained
  • 2 (15-oz.) cans black beans, drained
  • 3 Tbsp. cornmeal or masa
  • 3 Tbsp. cornmeal or masa
  • 3 Tbsp. cornmeal or masa
  • 5 whole whole corn tortillas, cut into uniform strips around 2 to 3 inches
  • 5 whole whole corn tortillas, cut into uniform strips around 2 to 3 inches
  • 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
  • Sour cream, diced red onion, diced avocado, pico de gallo oralsa grated Monterey Jack cheese and/or cilantro
  • 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.