Recipe: Chicken Tortilla Soup

I thought there would be leftovers to take a picture with but it was eaten so quickly! This makes enough for 4 normal people or 3 very hungry people. It looks quite like you’d expect it to and it’s hot but not so hot you can’t feed it to just about anyone (and you should!)

Chicken Tortilla Soup

AuthorMab

Yields4 Servings

Ingredients
 ½ lb chicken breast
 2 tbsp taco spice
 1 bell pepper, diced
 3 cloves garlic, minced
 16 oz diced tomatoes with chilies
 3 cups chicken stock
 2 cups water
 12 oz black beans
 3 tbsp cornmeal
 cheese, sour cream, avocados, tortilla strips, for topping

Directions
1

Preheat oven to 375 degrees. Place chicken breasts on a baking sheet and coat chicken breast in olive oil, then sprinkle some of the spice mix on both sides. Bake for 20 to 25 minutes then shred chicken.

2

Heat oil in a pot over medium high heat. Add onions, peppers, and garlic as well as the rest of the spice mix. Cook for 5-10 minutes until browning.

3

Add shredded chicken, canned tomatoes, stock, water, and black beans. Bring to a boil, then reduce heat to a simmer.

4

Mix in cornmeal and simmer for 45-60 minutes until desired thickness (add more cornmeal if you want a thicker soup or tortilla strips).

5

Before serving top with cheese, tortilla strips, sour cream and any desired add ons.

Ingredients

Ingredients
 ½ lb chicken breast
 2 tbsp taco spice
 1 bell pepper, diced
 3 cloves garlic, minced
 16 oz diced tomatoes with chilies
 3 cups chicken stock
 2 cups water
 12 oz black beans
 3 tbsp cornmeal
 cheese, sour cream, avocados, tortilla strips, for topping

Directions

Directions
1

Preheat oven to 375 degrees. Place chicken breasts on a baking sheet and coat chicken breast in olive oil, then sprinkle some of the spice mix on both sides. Bake for 20 to 25 minutes then shred chicken.

2

Heat oil in a pot over medium high heat. Add onions, peppers, and garlic as well as the rest of the spice mix. Cook for 5-10 minutes until browning.

3

Add shredded chicken, canned tomatoes, stock, water, and black beans. Bring to a boil, then reduce heat to a simmer.

4

Mix in cornmeal and simmer for 45-60 minutes until desired thickness (add more cornmeal if you want a thicker soup or tortilla strips).

5

Before serving top with cheese, tortilla strips, sour cream and any desired add ons.

Chicken Tortilla Soup

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