Recipe Background
When the weather starts to get chilly, you want a meal that will warm you head to toe. Chicken and Tortilla Soup will make you feel truly aglow with every bite! This authentic Mexican soup bursts with tender chicken and jumps with spicy green chiles and Southwestern flavors. Topped with crispy tortilla chips for a delightful crunch, Chicken and Tortilla Soup will keep you toasty when the snow starts to fall outside!
When the weather starts to get chilly, you want a meal that will warm you head to toe. Chicken and Tortilla Soup will make you feel truly aglow with every bite! This authentic Mexican soup bursts with tender chicken and jumps with spicy green chiles and Southwestern flavors. Topped with crispy tortilla chips for a delightful crunch, Chicken and Tortilla Soup will keep you toasty when the snow starts to fall outside!
Ingredients
For the soup:
- 1 1/2 teaspoons ground cumin
- 1 1/4 teaspoons chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt plus more, to taste
- 2 chicken breasts boneless and skinless
- 2 tablespoons olive oil divided
- 1 cup onion diced
- 1/4 cup green bell pepper diced
- 1/4 cup red bell pepper diced
- 3 cloves garlic minced
- 1 (10-ounce) can diced tomatoes
- 1 (7-ounce) can green chiles
- 4 cups low-sodium chicken broth
- 4 cups hot water plus 1 1/2 cups water, room temperature, divided
- 3 tablespoons tomato paste
- 2 (15-ounce) cans black beans drained
- 3 tablespoons cornmeal
- 5 small corn tortillas
Optional toppings:
- avocado to taste, diced
- red onion to taste, diced
- sour cream to taste
- fresh cilantro to taste, chopped
- Monterey Jack cheese to taste, shredded
- pico de gallo to taste
Directions
- Preheat the oven to 375 degrees F.
- In a small bowl, mix together the cumin, 1 teaspoon of the chili powder, the garlic powder, and the salt.
- Coat the chicken breasts evenly with 1 tablespoon of the olive oil.
- Coat the chicken evenly with 1 teaspoon of the spice mixture. Set the remaining spice mixture aside.
- Bake until the chicken is cooked through, reading 165 degrees F when a meat thermometer is inserted into the thickest part, for 15-20 minutes.
- Remove the chicken from the oven, cut it into cubes, and set it aside.
- Heat the remaining olive oil in a large pot over medium-high heat on the stovetop.
- Add the onions, the red bell peppers, the green bell peppers, and the minced garlic.
- Add in 1 tablespoon of the spice mixture.
- Add the remaining chili powder.
- Stir and cook the vegetables until they turn golden-brown, for 5 minutes.
- Add the cubed chicken, the diced tomatoes and their juices, and the green chiles and their juices.
- Pour in the chicken broth, 4 cups of the hot water, and the tomato paste. Stir to combine and bring to a boil.
- Reduce the heat to low.
- Add the black beans and stir.
- In a separate bowl, mix together the cornmeal with the remaining room temperature water.
- Add the cornmeal mixture to the pot and let the soup simmer for 10-15 minutes.
- Add more of the spice mixture, as desired.
- Cut the tortillas into uniform 2-3 inch strips. Stir a generous amount of them into the soup before serving, reserving the remainder for topping.
- Turn off the heat and serve hot with your favorite toppings.
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