March is almost here, which means the start of Spring, but over here we are still dealing with some wintery, cold weather. What's better to end one of those days with a nice warm bowl of soup. I have never made Chicken Tortilla Soup, but saw thought I would give it a try. This recipe is great if you are short on time (about 45 minutes to make) and is one of the best Chicken Tortilla soups I have tasted (my husband agrees). The best part are the garnishes at the end....avocado, tortilla strips, cheese...perfect!
Chicken Tortilla Soup
8 servings
Ingredients
- 1 lb, Skinless Chicken Breasts
- 1 Tablespoon Olive Oil
- 1-1/2 teaspoon Cumin
- 1 teaspoon Chili Powder
- 1/2 teaspoon Garlic Powder
- 1/2 teaspoon Salt
- 1 Tablespoon Olive Oil
- 1 small red onion, diced
- 1/4 cup Red Bell Pepper
- 3 cloves Garlic, Minced
- 1 can (10 Oz. Can) Rotel Tomatoes And Green Chilies
- 32 ounces, fluid Low Sodium Chicken Stock
- 2 Tablespoons Tomato Paste
- 2 cups Hot Water
- 1 cans (15 Oz. Can) Black Beans, drained and rinsed
- FOR THE GARNISHES:
- Sour Cream
- Diced Avocado
- Diced Red Onion
- Salsa
- Grated Monterey Jack Cheese
- Cilantro
- Tortilla strips
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, and minced garlic. Stir and and cook 3-4 minutes or until pepper are tender. 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. Cover and simmer 20 minutes.
Ladle into bowls, then top with tortilla strips, sour cream, diced red onion, diced avocado, salsa and grated cheese. Enjoy!
adapted from Pioneer Woman's Chicken Tortilla Soup
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, and minced garlic. Stir and and cook 3-4 minutes or until pepper are tender. 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. Cover and simmer 20 minutes.
Ladle into bowls, then top with tortilla strips, sour cream, diced red onion, diced avocado, salsa and grated cheese. Enjoy!
adapted from Pioneer Woman's Chicken Tortilla Soup
1 comment:
Wow this looks AMAZING!! I am pinning this so I can remember it forever and adding this to my dinner plan for next week! :)
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