Chicken Tortilla Soup

Here is a soup that I can't believe I don't make more often.  It really is one of my favorites. The flavors are perfect and I like to make it really thick.

This is a very healthy, gluten free soup.  It is super filling too. One bowl fills you right up.

We all love it.  The only debate at my house is how spicy it should be.  I like it pretty mild, I like a little zing in my mouth but I like to taste it too.  So not too much spice.  My husband and brother like it to be spicier.  They'll add some more taco seasoning or some hot sauce to it.  Not me, I think it's perfect just the way it is.

Chicken Tortilla Soup Recipe

  • 1 1/4  lbs. boneless chicken breasts
  •  2 tbsp. taco seasoning (my recipe below)
  • 1 cup onion, diced
  • ¼ cups green bell pepper, diced
  • ¼ cups red bell pepper, diced
  • 3 cloves garlic, minced
  • 1 can (10 oz.) rotel tomatoes and green chilies
  • 32 ounces, chicken stock
  • 3 tbsp. tomato paste
  • 2 cups water
  • 2 cans (15 oz.) black beans, drained
  • 3 Tablespoons cornmeal
  • 5 whole corn tortillas, cut into strips around 2 To 3 inches

  • Homemade Taco Seasoning

    1/4 cup chili powder
    2 tbsp. paprika
    2 tbsp. smoked paprika (just use regular if you don't have smoked)
    3 tbsp. cumin
    2 tbsp. onion powder
    2 tbsp. salt
    2 tsp. garlic powder
    2 tsp. coriander
    1/2 tsp. pepper
    1/4 tsp. cayenne pepper

    Mix spices all together.  Put in a sealed container and keep until needed. I use this for taco meat and chili.
    Preheat oven to 375 degrees. Mix taco seasoning together.  Sprinkle about 2 tbsp. taco spice mix on both sides of the chicken and rub in with your fingers. Save the rest of the seasoning mix.
    Place chicken breasts on a baking sheet. Bake for 20 to 25 minutes, or until chicken is done. Or put in a casserole dish with a cover and microwave until done. Use two forks to shred chicken. Keep the juices and 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 cook for a few minutes. Add shredded chicken with juices 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 taco seasoning and salt 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 sour cream, diced red onion, diced avocado, pico de gallo, and grated cheese, if you have it!

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