Tuesday, February 14, 2012

Chicken Tortilla Soup

This recipe is from The Pioneer Woman's web site. I changed a few things.

Chicken Tortilla Soup


2 whole boneless skinless chicken breasts (I used leftover roasted chicken, cut up)
1 Tbl olive oil
1 1/2 tsp cumin
1 tsp chili powder
1/2 tsp garlic powder
1/2 tsp salt
1 Tbl olive oil
1 cup diced onion
1/4 cup diced green pepper
1/4 cup diced red pepper
3 cloves garlic, minced
1 can (10 oz) Rotel tomatoes and green chilies (I used 1 can diced tomatoes and added a good sprinkle of cayenne)
32 oz chicken stock (4cups homemade)
3 Tbl tomato paste
4 cups hot water
2 cans black beans, drained
3 Tbl cornmeal
5 whole corn tortillas, cut into uniform strips around 2-3 inches

Preheat oven to 375
Mix cumin,chili pepper, garlic powder, and salt
Drizzle 1 tablespoon of olive oil on chicken breasts, then sprinkle a small amount of spice mix on both sides. Set aside the remaining spice mix.

Place chicken breasts on baking sheet. Bake 20-25minutes, or until chicken is done. Use 2 forks to shred chicken. Set aside.

Heat 1 tablespoon olive oil in a pot over medium heat. Add onion, bell peppers, and garlic. Stir and begin cooking, than add the rest of the spice mix. Stir to combine, then add shredded chicken and a stir.

Pour in rotel, chicken stock, tomato paste, water and black beans. Bring to a boil, then simmer 45 minutes, uncovered.

Mix cornmeal with a little water. Pour into soup, simmer for an additional 30 minutes. check seasonings, add more if needed. Turn off heat and let sit 15-20 minutes. Five minutes before serving, gently stir in tortilla strips.

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