Wednesday, March 6, 2013

Let's Dish Wednesday: Chicken Tortilla Soup

We LOVE this soup! I've already made it couple of times this winter-it's so warm and yummy. And yes, it's yet another great recipe from The Pioneer Woman.
1 ½ teaspoons ground cumin
About 1 ¼ teaspoons chili powder
½ teaspoon garlic powder
½ teaspoon salt, plus more to taste
2 boneless, skinless chicken breasts
2 tablespoons olive oil
1 cup diced onion
3 garlic cloves, minced
¼ cup diced green bell pepper
¼ cup diced red bell pepper
One 10-ounce can Rotel Diced Tomatoes and Green Chiles
4 cups (1 quart) low-sodium chicken broth
3 tablespoons tomato paste
4 cups hot water
Two 15-ounce cans black beans, drained
3 tablespoons cornmeal
5 small corn tortillas
Diced avocado, for garnish
Diced red onion, for garnish
Sour cream, for garnish
Chopped cilantro, for garnish
Preheat the oven to 375
Start by mixing together the cumin, 1 teaspoon of the chili powder, the garlic powder, and salt.
Drizzle the chicken breasts with 1 tablespoon of the olive oil.
Then sprinkle with 1 teaspoon of the spice mixture. Set the rest of the spice mixture aside.
Bake for 15 to 20 minutes, or until the chicken is cooked all the way through. Remove it from the oven…
Shred the chicken using 2 forks. Set aside.
Next, heat the remaining 1 tablespoon of olive oil in a large pot over medium-high heat. Throw in the onion, garlic, and green and red bell peppers.
Throw in a teaspoon of the spice mixture used to season the chicken.
Add a little extra chili powder (about ¼ teaspoon) for heat.
Stir to cook the vegetables until they begin to turn golden brown, about 5 minutes.
Add the shredded chicken…
The Rotel, juice and all…
The chicken broth…
The tomato paste, and 4 cups hot water. Stir to combine and bring the mixture to a boil. Reduce the heat to low.
Next, add the drained black beans.
Then mix together the cornmeal with ½ cup of water.
Add the mixture to the pot, then simmer the soup for 10 to 15 minutes. Give it a taste and add salt or seasonings as needed. (I added the remaining seasoning to my soup)
Cut the tortillas into uniform 2- to 3-inch strips.
Stir them into the soup. Turn off the heat and get ready to serve it up!
Ladle the soup into a bowl, then add avocado, red onion, sour cream, cilantro, and extra tortilla strips to the top.
Happy Wednesday!

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