Wednesday, January 18, 2012

Chicken Tortilla Soup

On Friday night, I was NOT feeling well--darn this weather that can't seem to make up its mind! It was freezing so I decided it was time to attempt my first cooking club recipe, Pioneer Woman's Chicken Tortilla Soup. Since I hadn't planned on it before hand, I had to run to the store to pick up some last minute ingredients and so I didn't get started cooking til around 6pm. Well, I finally got to eat about 8:30. The soup was very good but a bit labor intensive for a sniffling starving person like myself. (It really wasn't difficult at all, it just took longer than I wanted it to!) Plus, Forrest was out of town, and he does the chopping! Next time I will put this on in the morning so I can work on it all day and not keep staring at it because I am starving! I did enjoy it though and so did Forrest! I have included her recipe below and my notes to the side. 


  • 2 whole Boneless, Skinless Chicken Breasts (I used 8 chicken tenders--the store didn't have breasts, yes, really, and while 8 was more than the recipe called for, I enjoyed it being a little chunky)
  • 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 cup Diced Onion
  • 1/4 cup Diced Green Bell Pepper
  • 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
  • 3 Tablespoons Tomato Paste (I read somewhere to store extra tomato paste in the freezer so you can just slice the amounts you need in the future)
  • 4 cups Hot Water
  • 2 cans (15 Oz. Can) Black Beans, Drained (I used one can of black beans and one chili beans)
  • 3 Tablespoons Cornmeal Or Masa
  • 5 whole Corn Tortillas, Cut Into Uniform Strips Around 2 To 3 Inches
  • _____
  • Sour Cream
  • Diced Avocado
  • Diced Red Onion
  • Salsa Or Pico De Gallo
  • Grated Monterey Jack Cheese
  • Cilantro

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.
Slightly more chicken than required, but it made the soup very hearty!

Use two forks to shred chicken. Set aside.
Heat 1 tablespoon olive oil in a pot over medium high heat. Add onions, red pepper, green pepper, and minced garlic.
Mmmmm--doesn't that look good!!!

Stir and begin cooking, then 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. Simmer for 45 minutes, uncovered.

All coming together!

Mix cornmeal with a small amount of water. Pour into the soup, then simmer for an additional 30 minutes. Check seasonings, adding more if needed---add more chili powder if it needs more spice, and be sure not to undersalt. Turn off heat and allow to sit for 15 to 20 minutes before serving. Five minutes before serving, gently stir in tortilla strips.
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.)

Tada! Very very delicious!!


  1. I enjoyed reading your work. I'll come back for more

    Keep up the good work :) from TheStillery, a stuart bar in Florida


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