The weather the past couple of days has been pretty horrid here in Ohio. I don’t think it stopped raining all day Monday and when the rain finally died down on Tuesday, the temperature dropped about 20 degrees. It’s the type of weather that makes you want to curl up on the couch and hibernate or enjoy a bowl of hot soup. While I would love to go into hibernation for a few days, that’s just not possible so I made a big pot of this chicken tortilla soup instead. This recipe comes from the Pioneer Woman and it is surprisingly the first dish I have made of hers.
I have to say- I’m pretty proud of myself for turning a new leaf in terms of flavors that I use for cooking. In the past, I tended to shy away from dishes with cumin and chili powder, but I have come to embrace these spices with open arms. The soup is seasoned with these spices as well as a bunch of other fresh ingredients. It’s a hearty and filling dinner and topping it off with sour cream, red onions, cheddar cheese, and a little cilantro takes this dish from good to great. I will definitely be making this soup again.
If you are looking for something to ease the dreary days, this soup is for you!
Chicken Tortilla Soup
Yield: 8 servings
- 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 Red Onion
- 1 Diced Green Bell Pepper
- 1 Diced Red Bell Pepper
- 3 cloves Garlic, Minced
- 1 can (10 Oz. Can) Rotel Tomatoes And Green Chilies
- 32 ounces, fluid Low Sodium Chicken Stock
- 1- 6oz can Tomato Paste
- 4 cups Hot Water
- 2 cans (15 Oz. Can) Black Beans, Drained
- 3 Tablespoons Cornmeal Or Masa
- 5 whole Corn Tortillas, Cut Into Uniform Strips Around 2 To 3 Inches
Preheat oven to 375 degrees. Mix cumin, chili pepper, garlic powder, and salt. Drizzle 1 tablespoon olive oil on chicken breasts, then rub 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 to coat the vegetables with oil and then add the rest of the spice mix. 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.
Mix cornmeal with a small amount of water. Pour into the soup, then simmer for an additional 30 minutes. Taste and adjust seasonings as your prefer. Turn off heat and allow to sit for 15 to 20 minutes before serving. Five minutes before serving, gently stir in tortilla strips.
Garnish with sour cream, red onions, cilantro, and cheddar cheese.
Source: The Pioneer Woman