Chicken Tortilla Soup

On a cold winter night, what sounds better than a big pot of soup? Nothing right? Especially if that soup is spicy, full of flavor and relatively good for you! Here is a classic chicken tortilla soup recipe, feel free to add or change ingredients to your liking. Invite your friends over for this one, it makes PLENTY.

Ingredients

  • 2 whole boneless, skinless chicken breasts
  • 2 Tbsps olive oil
  • 1 ½ teaspoons cumin
  • 1 ½ teaspoons chili powder
  • 1 teaspoon garlic powder
  • ½ teaspoon kosher salt
  • 1 cup onion, diced
  • ¼ cups green bell pepper, diced
  • ¼ cups red bell pepper, diced
  • 3-4 cloves garlic, minced
  • 1 can Rotel tomatoes and green chilies
  • 4 cups chicken stock or vegetable stock
  • 3 Tbsp tomato paste
  • 4 cups hot water
  • 2 cans black beans, drained & rinsed
  • 1 cup frozen corn (or 1 can corn, drained)
  • 3 Tbsp cornmeal or flour
  • juice from ½ a lime

Garnishes

  • tortilla chips
  • sour cream
  • avocado
  • diced red onion
  • grated cheddar or monterey jack cheese
  • cilantro (lots and lots)
  • ½ lime, sliced

Instructions
Preheat oven to 375 degrees.  Mix  cumin, chili powder, garlic powder and salt.  Drizzle 1 tablespoon olive oil on the chicken breasts and sprinkle generously with the spice mixture on both sides.  Rubbing it in as you go.  Bake chicken breasts for 20-25 minutes. Use two forks to shred chicken and set aside.
 
Heat the remaining tablespoon of olive oil in a large pot over medium high heat.
Add onions, red pepper (notice I forgot the red pepper, but the soup was still delicious!), green pepper and minced garlic.  Stir and then add the rest of the spice mixture.  Stir to combine.
Add the shredded chicken, Rotel, stock, tomato paste, water, and black beans.  Bring to a boil, then reduce to a simmer for 45 minutes, uncovered.

Side note – buy this tomato paste right now.  You’ll never waste a small can of tomato paste again on recipes that call for only a few Tablespoons.  Do it.


Mix flour or cornmeal with a little bit of water (just enough to combine) and add to the soup to thicken it up. Drop in the corn and stir. Simmer for an additional 30 minutes. Take a taste…mmmm. Add seasonings to your liking. Squeeze in half the lime. Turn off heat and allow to sit for 15 minutes before serving.

While you’re waiting, get your garnishes ready.


Now serve and enjoy. And go back for seconds and thirds (okay, maybe that was just me).

 

Chicken Tortilla Soup
Recipe Type: main dish, soup
Author: Daisi
Prep time: 15 mins
Cook time: 1 hour
Total time: 1 hour 15 mins
Serves: 8
On a cold winter night, what sounds better than a big pot of soup? Nothing right? Especially if that soup is spicy, full of flavor and relatively good for you! Here is a classic chicken tortilla soup recipe, feel free to add or change ingredients to your liking. Invite your friends over for this one, it makes PLENTY.
Ingredients
  • 2 whole boneless, skinless chicken breasts
  • 2 Tbsps olive oil
  • 1 ½ teaspoons cumin
  • 1 ½ teaspoons chili powder
  • 1 teaspoon garlic powder
  • teaspoon kosher salt
  • 1 cup onion, diced
  • cups green bell pepper, diced
  • cups red bell pepper, diced
  • 3-4 cloves garlic, minced
  • 1 can Rotel tomatoes and green chilies
  • 4 cups chicken stock or vegetable stock
  • 3 Tbsp tomato paste
  • 4 cups hot water
  • 2 cans black beans, drained & rinsed
  • 1 cup frozen corn (or 1 can corn, drained)
  • 3 Tbsp cornmeal or flour
  • juice from ½ a lime
  • Garnishes
  • tortilla chips
  • sour cream
  • avocado
  • diced red onion
  • grated cheddar or monterey jack cheese
  • cilantro (lots and lots)
  • lime, sliced
Instructions
  1. Preheat oven to 375 degrees.
  2. Mix  cumin, chili powder, garlic powder and salt. Drizzle 1 tablespoon olive oil on the chicken breasts and sprinkle generously with the spice mixture on both sides. Rubbing it in as you go.  Bake chicken breasts for 20-25 minutes. Use two forks to shred chicken and set aside.
  3. Heat the remaining tablespoon of olive oil in a large pot over medium high heat.
  4. Add onions, red pepper, green pepper and minced garlic.  Stir and then add the rest of the spice mixture.  Stir to combine.
  5. Add the shredded chicken, Rotel, stock, tomato paste, water, and black beans. Bring to a boil, then reduce to a simmer for 45 minutes, uncovered.
  6. Mix flour or cornmeal with a little bit of water (just enough to combine) and add to the soup to thicken it up. Drop in the corn and stir. Simmer for an additional 30 minutes.
  7. Add seasonings to your liking. Squeeze in half the lime. Turn off heat and allow to sit for 15 minutes before serving.
Notes

adapted from Pioneer Woman’s Tortilla Soup

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Trackbacks/Pingbacks

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