Chicken Tortilla Soup

I'm on the search for new recipes. Definitly tired of my old ones right now. I'm so excited for Brandi's below! aren't you?

So while making my shopping list this morning I wandered over to Pioneer Woman (link is to the left) and She had this recipe front and center. (click for all her pretty pictures and original recipe. )
I've tried a couple of different tortilla soups and haven't loved them, but we really like this one!
I made a few adjustments- so this recipe is how I made it! Very close to Dee's but still different.

Chicken Tortilla Soup
3 whole Boneless, Skinless Chicken Breasts
1 Tablespoon Olive Oil
1-½ teaspoon Cumin
1 teaspoon Chili Powder
½ teaspoons Garlic Powder
½ teaspoons Salt
1 cup Diced Onion
1 Diced Green Bell Pepper
1 Red Bell Pepper
3 cloves Garlic, Minced
1 can Rotel Tomatoes And Green Chilies
32 ounces, fluid Low Sodium Chicken Stock
3 Tablespoons Tomato Paste
1 (can use 2) cans Black Beans, Drained
3 Tablespoons Cornmeal Or Masa
5 whole Corn Tortillas, Cut Into Uniform Strips Around 2 To 3 Inches
Sour Cream
Diced Avocado
Diced Red Onion
Salsa Or Pico De Gallo
Grated Monterey 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.
** i just cooked mine on the stove with the spices**
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.)

This is the Masa that I found at Winco in the hispanic food isle

My bowl....

Nate's bowl....he likes da' cream
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  1. I had never had chicken tortilla soup until a few weeks ago at a restaurant and I am now in love! Can't wait to try this!!

  2. Hey you mark is asking me for your recipe that you made its a Mexican dish with ground beef, tomato sauce red pepper hot sauce and its a casserole and has corn tortillas layered in it... im having a brain fart so you might have to help me out with the name lol


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