Chicken Tortilla Soup (Recipe 61 of 125)

After a week of sunshine the rain is back. It was a perfect opportunity for something warm and cozy. 

This is a great recipe. Super flavorful. It has a fair number of steps and does require you to plan ahead. But let me tell you, it's worth it. 

I didn't bother with making tortilla strips for it, I just bought the bag of tortilla strips. Way easier. The problem is they get mushy quicker. Meh. The price I pay for being lazy. 

The maza is a nice touch to this soup. Though when I make it again, I wouldn't bother. It didn't add anything to it that I felt was "OMG that made this meal". 

Chicken Tortilla Soup

Recipe From The Pioneer Woman

Serves 8

2 whole Boneless, Skinless Chicken Breasts

1 T Olive Oil

1-1/2 tsp Cumin

1 tsp Chili Powder

1/2 tsp Garlic Powder

1/2 tsp Salt

1 T Olive Oil

1 c Diced Onion

1/4 c Diced Green Bell Pepper

1/4 c 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 T Tomato Paste

4 c Hot Water

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

3 T Cornmeal Or Masa

5 whole Corn Tortillas, Cut Into Uniform Strips Around 2 To 3 Inches

FOR THE GARNISHES:

Sour Cream

Diced Avocado

Diced Red Onion

Salsa Or Pico De Gallo

Grated Monterey Jack Cheese

Cilantro

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.

Mix cornmeal with a small amount of water. Pour into the soup, then simmer for an additional 30 minutes. Check seasonings, adding more if needed---add more chili powder if it needs more spice, and be sure not to undersalt. Turn off heat and allow to sit for 15 to 20 minutes before serving. Five minutes before serving, gently stir in tortilla strips.

Ladle into bowls, then top with sour cream, diced red onion, diced avocado, pico de gallo, and grated cheese, if you have it! (The garnishes really make the soup delicious.)