pioneer woman chicken tortilla soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 whole Boneless, Skinless Chicken Breasts1 Tablespoon Olive Oil1-½ teaspoon Cumin1 teaspoon Chili Powder½ teaspoons Garlic Powder½ teaspoons Salt1 Tablespoon Olive Oil1 cup Diced Onion¼ cups Diced Green Bell Pepper¼ cups Red Bell Pepper3 cloves Garlic, Minced1 can Rotel Tomatoes And Green Chilies32 ounces, fluid Low Sodium Chicken Stock3 Tablespoons Tomato Paste4 cups Hot Water2 cans Black Beans, Drained3 Tablespoons Cornmeal Or Masa5 whole Corn Tortillas, Cut Into Uniform Strips Around 2 To 3 InchesGarnishes:Sour CreamDiced AvocadoDiced Red OnionSalsa Or Pico De GalloGrated Monterey Jack CheeseCilantro
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 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.)
Number of Servings: 6
Recipe submitted by SparkPeople user ELWINTEZ.
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 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.)
Number of Servings: 6
Recipe submitted by SparkPeople user ELWINTEZ.
Nutritional Info Amount Per Serving
- Calories: 426.1
- Total Fat: 9.1 g
- Cholesterol: 50.4 mg
- Sodium: 647.0 mg
- Total Carbs: 51.9 g
- Dietary Fiber: 13.1 g
- Protein: 35.1 g
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