It was so dreary this Saturday from our meeting with Hurricane Irene that I got to take the opportunity to make some yummy soup.
I have to start by saying this…
I used to hate soup. I wouldn’t eat any of it. Thought it was all yucky. Then, as I got older and wiser, I realized that soup…oh soup…it’s so yummy! I don’t know why I changed my mind. Wait, yes I do. I went to Olive Garden and had their soup and salad (I also thought soup and salad could never make a meal…that’s another blog post) and had their Zuppa Toscana and my mind slowly started changing until I fully understood that soup…soup is good. Very very good.
And the only soup I had the ingredients at the house to make was chicken tortilla soup.
I had never had it before. My life has been forever changed.
It was amazingly good.
And even better…super easy.
I made some minor changes: Only used one can of black beans, didn’t use bell pepper since I’m the only one who likes them, and didn’t use the corn tortillas in the soup but instead bought a bag of crunchy tortilla strips (found by the croutons next to salad dressings) and used them as a garnish along with the avocado, sour cream, and cheese. Also, I tried it with and without sour cream and my personal taste liked it better without. Enjoy!
You can find the recipe here…But for convenience…just scroll down 🙂
- 2 whole Boneless, Skinless Chicken Breasts
- 1 Tablespoon Olive Oil
- 1-½ teaspoon Cumin
- 1 teaspoon Chili Powder
- ½ teaspoons Garlic Powder
- ½ teaspoons Salt
- 1 Tablespoon Olive Oil
- 1 cup Diced Onion
- ¼ cups Diced Green Bell Pepper
- ¼ cups Red Bell Pepper
- 3 cloves Garlic, Minced
- 1 can (10 Oz. Can) Rotel Tomatoes And Green Chilies
- 32 ounces, fluid Low Sodium Chicken Stock
- 3 Tablespoons Tomato Paste
- 4 cups Hot Water
- 2 cans (15 Oz. Can) Black Beans, Drained
- 3 Tablespoons Cornmeal Or Masa
- 5 whole Corn Tortillas, Cut Into Uniform Strips Around 2 To 3 Inches
- FOR THE GARNISHES:
- Sour Cream
- Diced Avocado
- Diced Red Onion
- Salsa Or Pico De Gallo
- Grated Monterey Jack Cheese
Preheat oven to 375 degrees. Mix cumin, chili pepper, garlic powder, 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, chicken stock, tomato paste, water, and black beans. Bring to a boil, then reduce heat to a simmer. Simmer for 45 minutes, uncovered.
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. Five minutes before serving, gently stir in tortilla strips.
Ladle into bowls, then top with sour cream, diced red onion, diced avocado, pico de gallo, and grated cheese, if you have it! (The garnishes really make the soup delicious.)