Last week, Chris was battling the inevitable change-of-season-virus, so it was chicken soup to the rescue. Except I didn't want to make chicken noodle soup because that for some reason smells like body odor to me - don't ask but that's what I think it smells like - so I spiced it up with help from The Pioneer Woman's tortilla soup recipe to make some sinus clearing chicken tortilla soup.
Happy weekend before Christmas!
Chicken Tortilla Soup adapted from The Pioneer Woman
- 2 whole Boneless, Skinless Chicken Breasts (opt for organic if you can ;)!)
- 1 Tablespoon Olive Oil
- 1-1/2 teaspoon Cumin
- 1 teaspoon Chili Powder
- 1/2 teaspoon Garlic Powder
- 1/2 teaspoon Salt
- 1 Tablespoon Oregano (my addition because I really like it with the above flavors)
- 1 Tablespoon Olive Oil
- 1 cup Diced Onion
- 1 medium green pepper, diced
- 3 cloves Garlic, Minced
- 1 can (10 Oz. Can) Rotel Tomatoes And Green Chilies - or if you can't find this like I couldn't get the small can of green chilies (they come mild, medium or hot - I used hot) & a 15 oz can of chopped tomatoes
- 32 ounces, fluid Low Sodium Chicken Stock
- 3 Tablespoons Tomato Paste
- 4 cups Hot Water
- 2 cans (15 Oz. Can) beans - I used pinot beans but you can use black beans, kidney beans, white beans - rinse & drain
- 3 Tablespoons Cornmeal Or Masa
- 5 whole Corn Tortillas, Cut Into Uniform Strips Around 2 To 3 Inches
garnishes (all optional):
- Sour Cream - I used greek yogurt instead
- Diced Avocado
- Diced Red Onion
- Salsa Or Pico De Gallo
- Grated Monterey Jack Cheese
- crunchy tortilla chips
- Preheat oven to 375 degrees.
- Mix cumin, chili pepper, garlic powder, oregano, and salt.
- Drizzle 1 tablespoon olive oil on chicken breasts, then sprinkle a small amount of spice mix on both sides. Set aside the rest of the spice mix.
- 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 (or chopped tomatoes & green chilies), chicken stock, tomato paste, water, and black beans. Bring to a boil, then reduce heat to a simmer. Simmer for 45 minutes, uncovered. (I didn't have the luxury of this time, so I simmered for 20 minutes & it was fine).
- 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 (again i didn't have this time so I let it sit for 5 minutes). Five minutes before serving, gently stir in tortilla strips - I would actually add the tortilla strips right as your serving otherwise they get really really soft - which is ok but I like things a little more al dente.
- Ladle into bowls & top with desired garnishes.