Pioneer Woman's Chicken Tortilla Soup
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Pioneer Woman's Chicken Tortilla Soup calories by ingredient
Number of Servings: 8
Ingredients
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2 whole Boneless, Skinless Chicken Breasts
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 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 Cornmeal Or Masa
Directions
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.
Member Ratings For This Recipe
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CHERIRIDDELL
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NANABANANASGIFT
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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