Chicken Tortilla Soup

Chicken Tortilla Soup

 

I wanted to share my favorite recipe for Chicken Tortilla Soup. The recipe is from "The Pioneer Woman". http://thepioneerwoman.com/cooking/2011/01/chicken-tortilla-soup/  The only change that I made was to not add the cornmeal. I also buy tortilla strips instead of making my own. I use peppers, onions and tomatoes from the garden to give it that extra hominess and love. I also make my own chicken stock to add to soups and other recipe creations. You can add extra spice by adding jalapenos or habaneros...if you dare!
Ingredients

2 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 (10 Oz. Can) Rotel Tomatoes And Green Chilies

 

32 ounces, fluid Low Sodium Chicken Stock

3 Tablespoons Tomato Paste

4 cups Hot Water

2 cans (15 Oz. Can) Black Beans, Drained and rinsed

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FOR THE GARNISHES:

Sour Cream, Diced Avocado, Diced Red Onion, Salsa Or Pico De Gallo

Grated Cheese, Cilantro, Tortilla strips

 

Preparation Instructions

Preheat oven to 375 degrees. Mix cumin, chili pepper, garlic powder, and salt. Drizzle 1 tablespoon olive oil on chicken breasts, then sprinkle a small amount of 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 chicken is done. Use two forks to shred chicken. Set 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.

Check seasonings, adding more if needed---add more chili powder if it needs more spice. Add salt to taste. Turn off heat and allow to sit for 15 to 20 minutes before serving.

Ladle into bowls, then top with your choice of sour cream, diced red onion, diced avocado, pico de gallo, grated cheese and tortilla strips. (The garnishes really make the soup delicious.

* I usually cook more chicken than I need so that I'll have some left for other recipes like Chicken Potato Burritos or White Chicken Chili. aPosted by Ree on January 8 2011