Chicken Tortilla Soup
I looove fall! I’m not a huge fan of warm weather, and even less so of humid weather. So when it’s still 90 degrees in October, it makes me a little cranky. I am happy that I am not currently working outside like usual (I’m a Before-Baby-Horse-Trainer) because then I would be downright miserable.
At the first hint of “cooler” weather I started my favorite soups in the dinner rotation. This one is another adaptation of several from Pinterest. Mainly from the Pioneer Woman here. The biggest change from hers was not adding in the extra cups of water. One, because I didn’t want to make that much soup and two, because I didn’t notice I was supposed to until after it was done… The other change I made was adding a can of enchilada sauce. I really liked the added flavor and spice.
*I’m going to make a side note that applies to all my recipes: I am not an exact measurement cook. Especially with spices and one pot dishes. If you need that kind of structure (this drives my husband mad) then I apologize 🙂
Preheat oven to 375 degrees. Mix up your favorite taco seasonings in a bowl, I used paprika, cumin, chipotle chili powder, smoked paprika (I really like paprika), garlic powder, and salt. Drizzle olive oil on chicken breasts and then sprinkle on some of the seasoning. Bake chicken for 20-25 minutes. Shred chicken with two forks.
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.
Then add in your diced tomatoes (I used diced with green peppers and medium spiciness) PW used Rotel which works great too; chicken stock, tomato paste, and black beans. If you want more soup or not as concentrated flavor then add in a couple cups of water. 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 another 30 minutes. This is the time to check seasonings and salt.
My favorite part of this soup is homemade tortilla strips. Pre heat oven to 400 degrees. Get a stack of corn tortillas, about 2 per person, and cut into thin strips. Place on baking sheet and squeeze lime juice, olive oil, and some paprika over them. Toss to coat. Bake for 5-10 minutes depending on how crunchy you want them. You could also just crumble tortilla chips into soup, but I really love the flavor of the lime and paprika.
Diced Avocados, cheddar cheese, diced red onion and cilantro all make this soup very hearty and filling.
The other thing I love about this soup is how well it keeps in the fridge. I’m going to make extra next time and freeze a couple servings for lunch.