The Pioneer Woman, Tortilla Soup
Chicken Tortilla Soup
I’ve been making a lot of soups lately.
Because it’s Fall and the season just beckons a hot bowl of deliciousness…
Because we’ve been way too busy and it’s easy to prepare and have ready when we hit the door…
Because I’ve been taking more meals out to my Mom and her current health is restricting her to softer foods.
This is a wonderful, brothy Mexican Soup full of flavor and the toppings make it fun to assemble. And it’s healthy! I found the recipe on the Pioneer Woman blog – whose recipes I typically don’t make because in my opinion, they are not that healthy. I don’t work on a ranch all day to use up the calories. This one is worth making!
If you want to see a step by step recipe, go to Rhee’s site for a full photo description. If you are hankering other soups – check out my other soup recipes here!
- 3 whole Boneless, Skinless Chicken Breasts
- 1 Tablespoon Olive Oil
- 2 teaspoons Cumin
- 1 teaspoon Chili Powder
- ½ teaspoon Garlic Powder
- ½ teaspoon Salt
- 1 Tablespoon Olive Oil
- 1 cup Diced Onion
- ½ cup Diced Green Bell Pepper
- ½ cup Red Bell Pepper
- 3 cloves Garlic, Minced
- 1 cup of frozen corn
- 1 can (10 Oz. Can) Rotel Tomatoes And Green Chilies
- 32 ounces, fluid Low Sodium Chicken Stock
- 3 Tablespoons Tomato Paste
- 3 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
- GARNISHES:
- Sour Cream
- Diced Avocado
- Diced Red Onion
- Salsa
- Shredded Cheddar Cheese
- Cilantro
- 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, corn 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.
- Turn off heat and allow to sit for 15 to 20 minutes before serving.
- Ladle into bowls, then top with tortilla strips, sour cream, diced red onion, diced avocado, salsa, and grated cheese.
