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Chicken Tortilla Soup

September 26, 2011

I made this soup recently and it was my first go at it.  David claims I made this before without chicken, but it was definitely not this recipe.  I ran across a recipe that claimed to be the best chicken tortilla soup they had ever had so I figured it should be pretty good, so I tried it!  It turned out really good so I am here to share the recipe with you.  I took a few more pictures as I made this so let’s hope they turned out.

Ingredients:

  • 8 boneless skinless chicken breasts (the original recipe called for 3- I like meat!) 
  • 2 tablespoons olive oil, divided
  • 2 teaspoons cumin
  • 2 teaspoons chili powder
  • 2 teaspoons garlic powder
  • 2 teaspoons salt
  • 1/2 teaspoon cayenne pepper
  • 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, diced
  • 4 tablespoons tomato paste (I put a whole small can)
  • 32 ounces low sodium chicken broth
  • 3 cups hot water
  • Corn (frozen or fresh)
  • 1 (10 oz) can Rotel tomatoes and green chiles
  • 2 (15 oz) cans black beans, drained and rinsed
  • 3 tablespoons cornmeal
  • either corn tortillas cut into strips or chips
  • Any garnishes: cheese, sour cream, avocado, tomato, red onion, cilantro
Directions:
Preheat oven to 375 degrees.  Mix together the spice mix: cumin, chili power, 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 20-25 minutes, or until chicken is done . Shred chicken by pulling them apart using two forks (I cut it with a knife) and set aside until ready to use.
While the chicken is cooking, heat the remaining one 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 stirl until combined.  Stir in the tomato paste and then add the rotel, chicken broth, water, corn, 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 tortilla strips if you chose to.  Ladel up and serve hot!  Don’t forget to add your favorite toppings and chips!  I like a crunch!
It was really yummy!  I hope you enjoy!
Let me know what you would do differently.  I don’t make this often or eat it that often in restaurants. I’d love advice!
The original recipe was found at: http://www.mylifeasamrs.com/2011/08/chicken-tortilla-soup-2.html
Happy Eating!
-Amanda
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