I've been wanting to try a good tortilla soup recipe for a while now, but never have gotten around to it. The other day I came across this recipe on the Pioneer Women. Remember what I said about the PW NEVER letting me down? Well she lives up to the reputation yet again! This soup was fantastic! It took some time to make (mainly sitting time while it simmered), but it was super easy. I have a confession to make, though, I totally skipped the "4 cups hot water" step...um, ya I just noticed that JUST NOW! So I guess I'm gonna have to try this again the right way and see if I love it as much! :-) I think my 1-year-old loved it the most. He saw the leftovers in the fridge this morning and begged and begged until I made him a bowl. This is definitely going into our list of our family favorite recipes!
- 2 whole Boneless, Skinless Chicken Breasts (I actually used 5 boneless, skinless chicken tenderloins, since that is all I had on hand)
- 1 Tablespoon Olive Oil
- 1-1/2 teaspoon Cumin
- 1 teaspoon Chili Powder
- 1/2 teaspoon Garlic Powder (I was out of this, so I eliminated the salt and used 1 tsp of garlic salt)
- 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
- 3 Tablespoons Cornmeal Or Masa
- 5 whole Corn Tortillas, Cut Into Uniform Strips Around 2 To 3 Inches
- Sour Cream
- Diced Avocado
- Diced Red Onion
- Salsa Or Pico De Gallo
- Grated Monterey Jack Cheese
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.)