I’m always on the lookout for new recipes. And since I know how difficult it is to find tasty, easy recipes, I’d like to start sharing some of my favorite ones with you!
One of my favorite sources for inspiration is The Pioneer Woman. I’ve liked every one of her recipes that I’ve made. And when I recently saw her Chicken Tortilla Soup, I knew I had to try it myself. Since this recipe doesn’t really lend itself for a quick weeknight dinner after a long day of work, I made this soup while we were stuck at home during this week’s ice storm.
Our household rule is to follow the recipe exactly the first time, then make edits for the second time (if there is one!). But for this recipe, I don’t think I would change anything.
You can either read The Pioneer Woman’s step-by-step instructions with pictures (one of the reasons I love her recipes so much) or see the recipe below.
Ingredients
2 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 tablespoon olive oil
1 cup diced onion
¼ cups diced green bell pepper
¼ cups diced 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
4 cups hot water
2 cans black beans, drained
3 tablespoons cornmeal or masa
5 whole corn tortillas, cut into uniform strips around 2 to 3 inches
Garnishes: Sour cream, diced avocado, diced red onion, salsa or pico de gallo, grated monterey jack cheese, cilantro
Preparation Instructions
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.)