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 1/2tsp.cumin
1tsp.chili powder
1/2tsp.garlic powder
1/2tsp.salt
1T.olive oil
1c. dicedonion
1/4c.green bell pepper
1/4c.red bell pepper
1/4c.yellow bell pepper
1lg.jalapeñoseeded and diced
3clovesgarlicminced
2c. cookedchicken breastshredded
1(10 oz.) can Rotel diced tomatoes & green chiliesun-drained
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.