Chicken Tortilla Soup


Posted: September 13

Time: 1 hour 30 minutes

Yield: 8 servings

recipe image

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

Directions

Step 1

To begin, preheat the oven to 375 degrees F.

Step 2

Mix together 1 teaspoon of the chili powder, as well as the cumin, garlic powder, and salt.

Step 3

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.

Step 4

Bake for 15-20 minutes until the chicken is cooked through fully.

Step 5

Remove the chicken from the oven. Then, cut it into cubes and set it aside.

Step 6

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.

Step 7

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).

Step 8

Stir to cook the vegetables for 5 minutes, until they turn golden brown.

Step 9

Add in the cubed chicken and diced tomatoes, juice and all.

Step 10

Pour in the chicken broth, hot water, and tomato paste. Stir to combine and bring to a boil.

Step 11

Reduce the heat to low. Add in the drained black beans.

Step 12

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.

Step 13

Add salt or seasoning, to taste.

Step 14

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.

Step 15

Ladle the soup into a bowl. Add red onion, avocado, cilantro, sour cream, and extra tortilla strips to the top. Serve and enjoy!