When the weather starts to get chilly, you want a meal that will warm you head to toe. Chicken and Tortilla Soup will make you feel truly aglow with every bite! This authentic Mexican soup bursts with tender chicken and jumps with spicy green chiles and Southwestern flavors. Topped with crispy tortilla chips for a delightful crunch, Chicken and Tortilla Soup will keep you toasty when the snow starts to fall outside!
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 chicken breasts, boneless and skinless • 2 tablespoons olive oil, divided in half • 1 cup onion, diced • 1/4 cup green bell pepper, diced • 1/4 cup red bell pepper, diced • 3 cloves garlic, minced • 1 (10 ounce) can diced tomatoes • 1 (10 ounce) can green chiles • 4 cups low-sodium chicken broth • 4 cups hot water • 3 tablespoons tomato paste • 2 (15 ounce) cans black beans, drained • 3 tablespoons cornmeal • 5 small corn tortillas Optional garnishes: • avocado, diced • red onion, diced • sour cream • fresh cilantro, chopped • Monterey Jack cheese, grated • pico de gallo
Preheat the oven to 375 degrees F.
Mix together cumin, 1 teaspoon of the chili powder, garlic powder, and salt.
Coat the chicken breasts with 1 tablespoon of the olive oil.
Then, coat the chicken with 1 teaspoon of the spice mixture.
Set the remaining spice mixture aside.
Bake until the chicken is cooked through, reading 165 degrees F when a meat thermometer is inserted into the thickest part, for 15-20 minutes.
Remove the chicken from the oven, cut it into cubes, and set it aside.
Heat the remaining 1 tablespoon of olive oil in a large pot over medium-high heat on the stovetop.
Add in the onions, red and green bell peppers, and minced garlic.
Add in a tablespoon of the spice mixture.
Throw in the remaining 1/4 teaspoon of chili powder for additional heat.
Stir to cook the vegetables until they turn golden brown, for 5 minutes.
Add in the cubed chicken, diced tomatoes, and green chiles, including the liquids from the cans.
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.
In a separate bowl, mix together the cornmeal with 1 1/2 cups of water.
Add the cornmeal mixture to the pot, and let the soup simmer for 10-15 minutes.
Add salt or seasoning, to taste.
Cut the tortillas into uniform 2-3 inch strips. Stir a generous amount of them (to taste) into the soup before serving, reserving the remainder for topping.
Turn off the heat and serve hot with your choice of toppings.