Chicken Tortilla Soup Recipes

Ingredients:

• 1 1/2 tsp ground cumin
• 1 1/4 tsp chili powder
• 1/2 tsp garlic powder
• 1/2 tsp salt, plus more to taste
• 2 boneless skinless chicken breasts
• 2 Tbsp olive oil
• 1 cup diced onion
• 1/4 cup diced green bell pepper
• 1/4 cup diced red bell pepper
• 3 cloves garlic, minced
• 1 10 oz. can diced tomatoes and green chilis (Rotel)
• 4 cups chicken broth
• 4 cups hot water
• 3 Tbsp tomato paste
• 1 15 oz. can black beans, drained and rinsed
• 3 Tbsp corn meal
• 5 small corn tortillas
• Garnishes
• diced avocado
• diced red onion
• sour cream
• chopped fresh cilantro
• cheese

Steps:

1. Preheat oven to 375 degrees F.
2. Combine cumin, 1 tsp. chili power, garlic powder, and salt in a small bowl.

 
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3. Drizzle chicken with 1 Tbsp olive oil. Sprinkle with 1 tsp. of the spice mixture. Set the rest of the spice mixture aside. Bake until chicken is cooked through, about 15-20 minutes. Remove from oven, cut into cubes, and set aside.

 

 

 
4. Heat remaining 1 Tbsp. olive oil in a large pot over medium-high heat. Add onions, green and red peppers, and garlic. Add a tablespoon of the spice mixture and 1/4 tsp. chili powder. Saute' vegetables, stirring, until they begin to turn golden brown, about 5 minutes.

 
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5. Add chicken, diced tomatoes and juice, chicken broth, hot water, and tomato paste. Stir to combine and bring the mixture to a boil. Reduce heat to low and add black beans.

 

 

 

 
6. Mix cornmeal with 1/2 cup of the soup broth. Add the mixture to the pot and simmer the soup for 10-15 minutes. Add salt and seasonings to taste.

 

 

 
7. Cut the tortillas into 2-3 inch strips. Place several tortlilla strips in the bottom of your serving bowls and top with soup.

 

 
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8. Top with desired extra toppings and extra tortilla strips. Enjoy!