Chicken Tortilla Soup

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Ingredients

  • 2 whole(s) Boneless, skinless chicken breasts
  • 1 tablespoon(s) Olive oil
  • 1.5 teaspoon(s) Cumin
  • 1 teaspoon(s) Chili powder
  • 1/2 teaspoon(s) Garlic powder
  • 1/2 teaspoon(s) Salt
  • 1 tablespoon(s) Olive oil
  • 1 cup(s) Onion, diced
  • 1/4 cup(s) Green pepper, diced
  • 1/4 cup(s) Red pepper, diced
  • 3 clove(s) Garlic, minced
  • 1 can(s) 10 oz Rotel tomatoes & green chiles
  • 32 ounce(s) Low sodium chicken broth
  • 3 tablespoon(s) Tomato paste
  • 4 cup(s) Hot water
  • 2 can(s) 15 oz Black beans, drained
  • 3 tablespoon(s) Cornmeal
  • 5 whole(s) Corn tortillas, cut into strips - 2-3 inches
  • For Garnishes
  • Sour cream
  • Avocado, diced
  • Red onion, diced
  • Salsa/Pico de Gallo
  • Monterey jack cheese
  • Cilantro

Preparation

  1. 1. preheat oven to 375 - mix cumin, chili pepper, garlic powder and salt - drizzle 1 T olive oil on chx breasts, then sprinkle a small amount of spice mix on both sides - set aside rest of spice mix

  2. 2. place chx on baking sheet - bake for 20-25 minutes or until chx is done - shred chx

  3. 3. heat 1 T olive oil in pot over medium-high heat - add onions, red pepper, green pepper and garlic - stir and begin cooking, then add rest of the spice mixture - stir to combine and then add chx, stir

  4. 4. pour in Rotel, chicken stock, tomato paste, water and black beans - bring to boil, reduce to simmer - simmer 45 minutes, uncovered

  5. 5. mix cornmeal with small amount of water - pour into soup, then simmer for an additional 30 minutes - check seasonings, adding more if needed

  6. 6. turn off heat and allow to sit for 15-20 minutes before serving - five minutes before serving add in tortilla strips

  7. 7. top each serving with desired garnishes
September 2012

This recipe is a personal recipe added by Micki76 and has not been tested or endorsed by MyRecipes.

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