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Chicken Tortilla Soup

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Chicken Tortilla Soup

Warm-up to a BIG bowl of my homemade chicken tortilla soup loaded with all your favorite toppings! This soup is a hearty comforting meal the whole family will love!
Course: Soup
Cuisine: Mexican
Servings: 4

Ingredients

SOUP:

  • 1 1/2 tsp. cumin
  • 1 tsp. chili powder
  • 1/2 tsp. garlic powder
  • 1/2 tsp. salt
  • 1 T. olive oil
  • 1 c. diced onion
  • 1/4 c. green bell pepper
  • 1/4 c. red bell pepper
  • 1/4 c. yellow bell pepper
  • 1 lg. jalapeño seeded and diced
  • 3 cloves garlic minced
  • 2 c. cooked chicken breast shredded
  • 1 (10 oz.) can Rotel diced tomatoes & green chilies un-drained
  • 1 (32 oz.) carton low sodium chicken stock
  • 4 c. hot water
  • 3 T. tomato paste
  • 2 (15 oz.) cans black beans rinsed & drained
  • 3 T. cornmeal

GARNISHES:

  • Sour cream
  • Pico de Gallo
  • Diced red onions
  • Avocado sliced or diced
  • Shredded Monterey Jack cheese
  • Cilantro roughly chopped
  • Corn tortilla strips see notes
  • Lime wedges for serving

Instructions

  • In a small bowl, combine cumin, chili powder, garlic powder, and salt; set aside.
  • Heat 1 tablespoon olive oil in a large pot over medium-high heat. Sauté onions, bell peppers, jalapeno pepper, and minced garlic until tender, about 2-3 minutes. Stir in the spice mix. Add shredded chicken, stir to combine.
  • Pour in Rotel tomatoes, chicken stock, water, tomato paste, and black beans. Bring to a boil; reduce heat to a simmer. Simmer for 30 minutes, uncovered.
  • Mix cornmeal with a small amount of water. Pour into the soup; simmer for an additional 30 minutes. Check seasonings, adding more if needed.
  • Ladle the soup into bowls, garnish with a dollop of sour cream, Pico de Gallo or diced red onion, avocado, shredded Monterey Jack cheese, chopped cilantro, tortilla strips, and lime wedges. The garnishes really take this soup over the top, Enjoy!

Notes

To make corn tortilla strips: Preheat a skillet with 1/4 cup oil over medium-high heat. Cut eight (6-inch) corn tortillas into thin strips and fry them in batches, adding more oil as needed. Remove from the pan and drain on a paper-towel-lined plate.

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