Pioneer Woman's Chicken Tortilla Soup
- Number of Servings: 8
Ingredients
2 whole Boneless, Skinless Chicken Breasts1 Tablespoon Olive Oil1-1/2 teaspoon Cumin1 teaspoon Chili Powder1/2 teaspoon Garlic Powder1/2 teaspoon Salt1 Tablespoon Olive Oil1 cup Diced Onion1/4 cup Diced Green Bell Pepper1/4 cup Red Bell Pepper3 cloves Garlic, Minced1 can (10 Oz. Can) Rotel Tomatoes And Green Chilies32 ounces, fluid Low Sodium Chicken Stock3 Tablespoons Tomato Paste4 cups Hot Water2 cans (15 Oz. Can) Black Beans, Drained3 Tablespoons Cornmeal Or Masa
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.
Garnish options: cilantro, shredded cheese, avocado, sour cream, and/or crushed tortilla chips.
Serving Size: Makes about 8 healthy servings
Number of Servings: 8
Recipe submitted by SparkPeople user MRSESTEWART.
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.
Garnish options: cilantro, shredded cheese, avocado, sour cream, and/or crushed tortilla chips.
Serving Size: Makes about 8 healthy servings
Number of Servings: 8
Recipe submitted by SparkPeople user MRSESTEWART.
Nutritional Info Amount Per Serving
- Calories: 171.9
- Total Fat: 4.5 g
- Cholesterol: 12.8 mg
- Sodium: 895.1 mg
- Total Carbs: 22.7 g
- Dietary Fiber: 6.8 g
- Protein: 11.4 g
Member Reviews
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CD8504685
Just made this tonight after finding the recipe on Pioneer Woman's (PW) website. I was able to adjust the heat for the kids. The PW site also mentioned to add corn tortillas cut into strips for the last 5 minutes of the simmer-it resembled noodles. We topped ours with some cheese shreds. Delish!! - 2/4/15