Colorful Chicken Tortilla Soup

The last few weeks in Jersey have been quite wet and cold. So what is the perfect thing to make on a rainy day? SOUP! This was my second time making chicken tortilla soup and I decided to use a much brighter recipe. It’s all about the colors! Let me suggest that you should make this soup on a weekend when you have a few hours to spare. Even though it takes about an hour and a half or so to make this it is definitely worth it! You will pat yourself on the back once you sit down at your dinner table and have a taste. 🙂

Ingredients

  • Boneless, Skinless Chicken Breasts (I used  about 4 thin sliced and I had to put in more work to cook it)
  • Olive Oil
  • 1-1/2 teaspoon Cumin
  •  1/2 teaspoon Garlic Powder
  • 1 teaspoon Chili Powder
  • 1/2 teaspoon Salt
  • Half Yellow Onion
  • Half Green, Red, & Yellow Bell Peppers
  • 3 cloves Garlic
  • 1 can Tomatoes and Green Chilies
  • 32 oz Chicken Broth
  • 3 tablespoons Tomato Paste
  • 1 can Black Beans
  • 3 tablespoons Cornmeal
  • 6 Corn Tortillas (heat leftover strips on stove top for a crunchy garnish)

Top Your Soup With

  • Sour Cream
  • Red Onion
  • Monterey Jack Cheese
  • Cilantro

Directions

  • Preheat your oven to 400 degrees. Mix cumin, chili pepper, garlic powder, and salt in a bowl. Drizzle olive oil on chicken breasts and sprinkle spice mix on both sides of the chicken. Save some spice mix for the soup. Bake chicken for 30 minutes on a lined baking sheet. If chicken still looks wet cook on stove top for about 5-10 minutes. Shred your chicken with two forks.
  • Grab your onions, red pepper, green pepper, yellow pepper, minced garlic and add to a medium sized pot. Add 1 tablespoon of olive oil and cook on high heat. Take the left over spice mix and add to the pot. Add shredded chicken to the mix and stir to combine.
  • Next, add in the can of tomatoes and green chilies, chicken broth, tomato paste, and black beans (be sure to drain and wash). Boil all ingredients and bring heat to a simmer. Cook for 45 minutes uncovered.
  • After 45 minutes add 3 tablespoons of cornmeal and corn tortilla strips to soup. Cook for another 15 minutes then add corn tortilla strips. These ingredients will thicken your soup. If you don’t like your soup too thick add less of these ingredients.
  • Heat leftover tortilla strips on stove top for a few minutes until they look puffed and crispy. Use as a crispy topping.
  • Turn off soup and serve. Top with sour cream, cheese, chopped red onion, crispy tortilla strips, and cilantro.

Enjoy!

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