Wednesday, October 10, 2012

[recipe] Chicken Tortilla Soup

Not this past weekend but the one before that I was searching for a soup to make with a bunch of the peppers that I received from Thomas' aunt over Labor Day weekend.  (I cannot believe how long they have lasted in the fridge!!)  I looked in my trusty Better Homes and Gardens cookbook then I remembered that I did this great thing back in April - I went to visit the Pioneer Woman and got her cookbook.  Surely she would have something for me!!  And she did Chicken Tortilla Soup, but of course like just about everything else in my life I had to switch it up and use it more of as a guideline.  It was delicious!!!

  • 1 roasted chicken from the store
  • 1 Tablespoon Olive Oil
  • 1-1/2 teaspoon Cumin
  • 1 teaspoon Chili Powder
  • 1/2 teaspoon Garlic Powder
  • 1/2 teaspoon Salt
  • 1 Tablespoon Olive Oil
  • 1 Diced Onion
  • 2 Diced Pablano Peppers
  • 1 Diced Banana Pepper
  • 3 cloves Garlic, Minced
  • About 15 chopped fresh tomatoes
  • 32 ounces, fluid Low Sodium Chicken Stock
  • 3 Tablespoons Tomato Paste
  • 4 cups Hot Water
  • 2 cans (15 Oz. Can) Black Beans, Drained
  • 3 Tablespoons Cornmeal Or Masa
  • 12 whole Corn Tortillas, Cut Into Uniform Strips Around 2 To 3 Inches


1. Separate chicken from the bone and shred (I put mine in a Kitchenaide with the paddle attachement)

2. Heat 1 tablespoon olive oil in a pot over medium high heat. Add onions, peppers, and minced garlic. Stir and begin cooking, then add the spice mix. Stir to combine, then add shredded chicken and stir.

3. Add tomatoes, chicken stock, tomato paste, water, and black beans. Bring to a boil, then reduce heat to a simmer. Simmer for 45 minutes, uncovered.  Meanwhile in a medium skillet heat vegetable oil on medium heat and fry the tortilla strips (in batches) for about 1-2 minuets and drain on a paper towel sprinkle with salt.

4. 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 chili powder if it needs more spice, and be sure not to undersalt. Turn off heat and allow to sit for 15 to 20 minutes before serving. I needed to add another T of tomato paste.

5. Five minutes before serving, gently stir in tortilla strips.

6. Ladle into bowls, then top with sour cream, sliced avocado, grated cheese, cilantro, and extra tortilla strips (The garnishes really make the soup delicious.)

served with a side salad YUM

Linked to: Tasty Tuesdays and What I Whipped Up Wednesdays

♥ Ashley

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♥ Ashley