Monday, September 8, 2014

Tortilla Soup

This is one of my favorite soup recipes that I discovered from blogger Pioneer Woman Cooks.                       I couldn't believe how simple this tasty creation was, so I couldn't wait to share with you all. I did change the seasoning measurements from the original recipe. I found that the soup was lacking in flavor from the spices, so you might find that you will need to add salt and even chili powder. (Let simmer for majority of time required before you bump up your seasoning. )


2 whole Boneless, Skinless Chicken Breasts
1 Tablespoon Olive Oil
2 teaspoons Cumin
11/2 teaspoons Chili Powder
1 teaspoon Garlic Powder
11/2 teaspoon Celtic Salt
1 Tablespoon Olive Oil
1 cup Diced Onion
1/4 cup Diced Green Bell Pepper
1/4 cup Red Bell Pepper
3 cloves Garlic, Minced
1 can (10 Oz. Can) Rotel Tomatoes And Green Chilies
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 Gluten-free Cornmeal Or Masa
5 whole Corn Tortillas, Cut Into Uniform Strips Around 2 To 3 Inches or triangles

For the Garnishes: These are just suggestions, please ignore any or all

Sour Cream or Plain Greek Yogurt (which is just as tasty)
Diced Avocado
Diced Red Onion
Salsa Or Pico De Gallo
Grated Monterey Jack Cheese or pepper jack cheese

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, and minced garlic. Stir and begin cooking, then add the rest of the spice mix. Stir to combine, then add shredded chicken 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 or masa 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. 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! (The garnishes really make the soup delicious.)

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