(Recipe can be found on The Pioneer Woman’s site here.)
Step by Step Instructions:
Here is everything you need for this flavorful soup, go get everything now…seriously, what are you waiting for?: Tomato Paste, 2 cans of black beans, 32 oz. Chicken Broth, Corn Meal, Olive Oil, Rotisserie Chicken, Kosher Salt, Red Pepper, Green Pepper, White Onion, 3 Garlic Cloves, Corn Tortillas, 1 can of Rotel, Chili Powder, Garlic Powder, and Ground Cumin.
Begin by grabbing a small bowl and combining the salt, chili powder, garlic powder and cumin.
Then it’s time to do all of the chopping. You’ll need a cup of diced white onions (I used half an onion), 1/4 cup each of green and red peppers (about 1/2 of each pepper), and then mince three cloves of garlic.
Then I tended to my chicken. I shredded all of the white meat on the chicken and then put the leftover dark meat in the fridge to use for something later this week.
In a large pot, add a tablespoon of olive oil and heat it over medium high heat.
Then add your veggies and garlic to the pot and cook for a couple of minutes.
Now add about 1/2 of the spice mixture to the vegetables.
Then add all of the chicken to your mixture and stir.
Then it’s time to add the chicken broth, 4 cups of hot water, 2 cans of black beans that have been rinsed and drained, a can of rotel, and 3 tablespoons of tomato paste.
Stir the ingredients and until the soup is well combined. Then bring the soup to a boil.
Once the soup boils, turn the heat down and simmer the soup uncovered for 30-45 minutes.
While the soup is simmering, measure out 3 tablespoons of corn meal.
Then when the soup has simmered about 30 minutes, add a small amount of water to the corn meal and stir it up and add it to the soup.
Then cook the soup another 30 minutes or so.
In the meantime, go ahead and get your garnishes ready. Grab 5 corn tortillas and cut them into about 2 inch long strips.
Then cut a red onion in half and finely dice it up.
When you get close to the time to serve the soup, cut your avocado in half, remove the pit and then take a spoon and remove the avocado from the skin. Then dice it up.
After the 30 minutes of cooking are up, shut the heat off under the soup. You can let it sit 15-20 minutes for the soup flavor to get even better. About 5 minutes before you want to serve the chicken tortilla soup, stir in your tortillas so they begin to to get soft.
Here are the garnishes I served. Please note that I forgot to put out the pico de gallo (or salsa, if you prefer) so feel free to lay that out as well. So we have our diced avocado and red onion, your choice of cheese (I went for a cheddar jack cheese), a few leaves of cilantro (no need to cut it up) and some sour cream. Ladle your soup into a bowl, top it with all of the garnishes (don’t leave out any garnishes here) and serve. It is so amazing and flavorful!
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 Red Bell Pepper
3 cloves Garlic, Minced
1 can (10 Oz. Can) Rotel Tomatoes And Green Chilies
32 ounces, fluid Low Sodium Chicken Stock
3 Tablespoons Tomato Paste
4 cups Hot Water
2 cans (15 Oz. Can) Black Beans, Drained
3 Tablespoons Cornmeal Or Masa
5 whole Corn Tortillas, Cut Into Uniform Strips Around 2 To 3 Inches
FOR THE GARNISHES:
Diced Red Onion
Salsa Or Pico De Gallo
Grated Monterey Jack Cheese
If using uncooked chicken breasts, do the following:
1. Preheat oven to 375 degrees.
2. Mix cumin, chili pepper, garlic powder, and salt.
3. 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.
4. Place chicken breasts on a baking sheet. Bake for 20 to 25 minutes, or until chicken is done.
5. Use two forks to shred chicken. Set aside.
To prepare the soup, do the following:
1. Heat 1 tablespoon olive oil in a pot over medium high heat.
2. Add onions, red pepper, green pepper, and minced garlic.
3. Stir and begin cooking, then add the rest of the spice mix.
4. Stir to combine, then add shredded chicken and stir.
5. 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.
6. Mix cornmeal with a small amount of water. Pour into the soup, then simmer for an additional 30 minutes.
7. Check seasonings, adding more if needed—add more chili powder if it needs more spice, and be sure not to undersalt.
8. Turn off heat and allow to sit for 15 to 20 minutes before serving.
9. Five minutes before serving, gently stir in tortilla strips.
10. 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.)