Enjoy soup with a kick? Then try this delicious Chicken and Tortilla Soup recipe! This authentic Mexican dish - with its spicy green chiles, tender chicken, topped with crispy tortilla chips will keep your family extra warm and toasty this fall season!
Ingredients• 1 1/2 teaspoons ground cumin • 1 1/4 teaspoons chili powder • 1/2 teaspoon garlic powder • 1/2 teaspoon salt, plus more to taste • 2 boneless, skinless chicken breasts • 2 tablespoons olive oil • 1 cup diced onion • 1/4 cup diced green bell pepper • 1/4 cup diced red bell pepper • 3 cloves garlic, minced • One (10-ounce) can diced tomatoes and green chiles, such as Rotel • 4 cups low-sodium chicken broth • 4 cups hot water • 3 tablespoons tomato paste • Two (15-ounce) cans black beans, drained • 3 tablespoons cornmeal • 5 small corn tortillas Optional garnishes: • Diced avocado • Diced red onion • Sour cream • Chopped fresh cilantro • Grated Monterey Jack cheese • Pico de gallo
To begin, preheat the oven to 375 degrees F.
Mix together 1 teaspoon of the chili powder, as well as the cumin, garlic powder, and salt.
Sprinkle the chicken breasts with 1 tablespoon of the olive oil. Then, drizzle with 1 teaspoon of the spice mixture. Set the remaining spice mixture aside.
Bake for 15-20 minutes until the chicken is cooked through fully.
Remove the chicken from the oven. Then, cut it into cubes and set it aside.
Heat the remaining 1 tablespoon of olive oil in a large pot over medium-high heat. Add in the onions, red and green bell peppers, and garlic.
Add in a tablespoon of the spice mixture used to season the chicken. Throw in some extra chili powder for heat (the remaining 1/4 teaspoon).
Stir to cook the vegetables for 5 minutes, until they turn golden brown.
Add in the cubed chicken and diced tomatoes, juice and all.
Pour in the chicken broth, hot water, and tomato paste. Stir to combine and bring to a boil.
Reduce the heat to low. Add in the drained black beans.
Then, mix together the cornmeal with 1 1/2 cups of water. Add the mixture to the pot and then, for 10-15 minutes, let the soup simmer.
Add salt or seasoning, to taste.
Cut the tortillas into uniform 2-3 inch strips. Stir a generous amount of them into the soup before serving. Turn off the heat and prepare to serve.
Ladle the soup into a bowl. Add red onion, avocado, cilantro, sour cream, and extra tortilla strips to the top. Serve and enjoy!