What We Ate Wednesday


I finally remembered to take a photo and this one is definitely worth it. I made this for the first time when I was pregnant and now it's one of our favorite soups to have. This one wasn't too spicy so maybe I'll puree it for the babies for their dinner tomorrow!

Chicken Tortilla Soup
Based on Pioneer Woman recipe

2 whole boneless, 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 diced onion 
1 diced green bell pepper 
1 diced red bell pepper
1 diced jalapeno 
3 cloves garlic, minced 
1 can (10 Oz. Can) Rotel Tomatoes And Green Chilies 
32oz low sodium chicken stock 
3 Tablespoons tomato paste 
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

Garnishes:
Sliced green onion
Shredded cheese
Cilantro

Heat a dutch oven over medium high heat. 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.  Add the chicken breasts to the dutch oven and sear both sides. Remove and rough chop, set aside. (Chicken won't be cooked through but will cook more later).

Add onions, red pepper, green pepper, jalapeno and minced garlic (adding more oil if necessary). Stir and begin cooking, then add the rest of the spice mix. Stir to combine, then add chopped chicken and stir.  Pour in Rotel, chicken stock, tomato paste and black beans. Bring to a boil, then reduce heat to a simmer. Simmer for 30 minutes, uncovered.  Mix cornmeal with a small amount of water. Pour into the soup, then simmer for an additional 20 minutes, adding more water if soup is too thick for your liking. Check seasonings. Turn off heat and allow to sit for 10 minutes before serving. Five minutes before serving, heat some vegetable oil in a small skillet and cook tortilla strips until crispy (about 30 seconds). Ladle into bowls and add toppings and tortilla strips.

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