week 1: chicken tortilla soup

So after a successful first month of new recipes (and by successful I mean that I actually managed to make a new recipe each week) I am kicking off month two. After 50 degree weather last weekend, it was quite a shock when the temps dropped back into the 20s. This homemade chicken tortilla soup was the perfect cold weather cure. Also, BW had been feeling a little under the weather and after eating this soup he was cured. Completely. I’m not saying it’s a miracle soup…but, you do the math.

{ chicken tortilla soup }

  • 2 whole boneless, skinless chicken breasts* (or a rotisserie chicken)
  • 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 onion, diced
  • ¼ cups green bell pepper, diced
  • ¼ cups red bell pepper, diced
  • 1 jalapeno, finely chopeed
  • 3 cloves garlic, minced
  • 1 can rotel tomatoes
  • 32 ounces low sodium chicken stock
  • 3 tablespoons tomato paste
  • 4 cups hot water
  • 2 cans black beans, drained
  • 3 tablespoons cornmeal
  • 5 whole corn tortillas, cut into strips**Sour Cream
  • diced avocado, diced red onion, pico de gallo, grated monterey jack cheese and cilantro for garnish

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, jalapeno and minced garlic. Stir and begin cooking, then add the rest of the spice mix. Stir to combine, then add shredded chicken. 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—feel free to add more chili powder if it needs more spice. 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 garnishes. Enjoy!

*instead of baking chicken breasts, I just used a rotisserie chicken and shredded the white meat.

**I am not a huge fan of corn tortillas. I would pick flour over corn any day. But the corn tortillas give the soup a great taste and texture.

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One thought on “week 1: chicken tortilla soup

  1. Pingback: recipe recap: february « home sweet blog

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