Thursday, January 7, 2016

Chicken Tortilla Soup

So I'm about to type "What's Cookin' Wednesday" in my post title, and I realize it's Thursday.
That's exciting... haha but anyway.
On Monday I made Chicken Tortilla Soup for dinner and it was delicious!
It's another Pioneer Woman recipe which I modified a tad to satisfy our taste buds...
Here is my version....
You can find PW's here

Chicken Tortilla Soup
1 1/2 teaspoons ground cumin
About 1 1/4 teaspoons chilli powder
1/2 teaspoon garlic powder
1/2 teaspoon salt
1 package of Chicken Breast tenderloins
2 tablespoons olive oil
1 small diced onion
Half of a green bell pepper, diced small
Half of red bell pepper, diced small
3 cloves garlic, minced
One 10-ounce can diced tomatoes and green chiles, such as Rotel
3 cans of low sodium chicken broth
4 cups hot water
1 can of tomato paste
Half a 15-ounce can of black beans, drained
(Use more beans if you like them, I hate them so I only put them in for Ted)
2 tablespoons cornmeal
2 tablespoons of Masa
5 small white corn tortillas

Preheat the oven to 375 degrees
Start by mixing together the cumin, 1 teaspoon of the chilli powder, the garlic powder and salt. Drizzle the chicken tenders with some olive oil. Then sprinkle with some of the spice mixture. Set the rest of the spice mixture aside. Bake until the chicken is cooked all the way through, 15 to 20 minutes. Remove it from the oven. Shred chicken.
Next, heat 1 tablespoon olive oil in a large pot over medium-high heat.
Throw in the onions, green and red peppers and garlic.
Throw in a tablespoon of the spice mixture used to season the chicken.
Add a little extra chilli powder (about 1/4 teaspoon) for heat.
Stir to cook the vegetables until they begin to turn golden brown, about 5 minutes.
Add the shredded chicken and diced tomatoes, juice and all.
Add the chicken broth, hot water and tomato paste.
Stir to combine and bring the mixture to a boil.
Reduce the heat to low.
Add the drained black beans.
Next, mix together the masa with 4 Tablespoons of liquid from the pot.
Add the mixture to the pot.
Give it a taste and add salt or seasonings as needed; be sure to not under salt it!
Then mix together the cornmeal with 4 Tablespoons of liquid from the pot.
Add the mixture to the pot to thicken.
Simmer the soup for 10 to 15 minutes.
Cut the tortillas into uniform 2- to 3-inch strips.
Stir most of them into the soup just before serving.
This is what makes tortilla soup tortilla soup!
Turn off the heat and get ready to serve it up.
Ladle the soup into a bowl, then add avocado, red onion, sour cream, cilantro, cheese, and extra tortilla strips to the top.



1 comment:

  1. yum yum yum!! I love soups this time of year and this one sounds delish!!