I love food blogs! I have found so many great new recipes through bloggers. This soup kept popping up in many blogger’s sites so I thought I’d better give it a try. It is delicious, and even better on the 2nd day.
Source: MyLifeAsAMrs.com – Chicken Tortilla Soup (Her site is wonderful – take a look!)
Chicken Tortilla Soup
Yield: 8 hearty servings
Prep Time: 10-15 minutes
Cook Time: 45-60 minutes
Total Time: 55-75 minutes
For the Soup:
3 boneless skinless chicken breasts
2 tablespoons olive oil, divided
2 teaspoons cumin
2 teaspoons chili powder
2 teaspoons garlic powder
2 teaspoons salt
1/4 – 1/2 teaspoon of Cayenne (we used 1/2)
1 medium onion, diced
1 red bell pepper, diced (seeds and ribs removed)
1 green bell pepper, diced (seeds and ribs removed)
4 cloves garlic, grated
4 tablespoons tomato paste
32 ounces low sodium chicken broth
3 cups hot water
1 (10 oz) can Rotel tomatoes and green chilies
2 (15 oz) cans black beans, drained and rinsed
3 tablespoons cornmeal
5 corn tortillas, cut into uniform strips
Red Onion, diced
Preheat oven to 375°. Mix together the spice mix: cumin, chili powder, garlic powder, salt and cayenne. Spray a baking sheet with cooking spray. Drizzle 1 tablespoon of the olive oil evenly on the chicken breasts, and place them onto the baking sheet. Sprinkle a teaspoon or two of the spice mix on both sides of the chicken breast (Reserve the rest of the spice mix for later). Bake chicken for 20 to 25 minutes, or until chicken is done. Shred chicken by pulling them apart using two forks and set aside until ready to use.
While the chicken is cooking, heat the remaining 1 tablespoon of olive oil in a large pot over medium high heat. Add the chopped onions, red pepper, and green pepper. Allow to cook for 3-5 minutes, or until veggies have begun to soften. Add in the grated garlic and stir for another minute or two.
Next, stir in the remaining spice mix and then add the shredded chicken and stir until combined. Stir in the tomato paste and then add the rotel, chicken broth, water, and black beans. Bring to a boil (stirring often) and then reduce heat to a simmer and allow to simmer for 10-15 minutes.
Mix the cornmeal with a splash of water and pour into the soup. Allow soup to continue to simmer for an additional 15-30 minutes. Taste to check seasonings, adding more salt or cayenne if needed. Turn off heat and add the tortilla strips to the soup. Ladel up and serve hot. Don’t forget to add a good amount of your favorite toppings!
That looks great! I love the colour 😀
Thank you, I’m on a soup kick this year! 🙂 We need it during our cold winters here in Ohio!
Looks very yummy! This will be great on a cold winter day.
Thank you Malou 🙂 Today is just that day here in Ohio – it’s only 13 degrees and windy! Ohhhh how I miss summer!
This soup looks rich and hearty. I have been seeing it a lot too. I’m going to have to try it soon! Yum.
Thank you Tia 🙂 Give it a try, I think you’ll like it!
I saw this on the blogs…it really must be good.
Give it a try – I do think it is much better the second day after the flavors have sat and blended together. Mmmmmm yummy!
This sounds really good.
Pingback: Recipe For Chicken Tortilla Soup II | How Long To Bake Chicken Breast - Recipes