Dinner: Chicken Tortilla Soup

26 Mar

How many of you like Mexican flavors? Like tacos, burritos, enchiladas, taquitos and fajitas? Me too! And this chicken tortilla soup is one of my favorites. It’s really easy to make and makes the house smell lovely.

Step 1: Get out fresh and canned ingredientsIMG_1796 IMG_1798

Step 2: Measure out spices and make them look cool for a picture

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Step 3: Fry up some chopped chicken with half the spice mix. After it’s cooked shred it with forks or fingers.

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Step 4: Saute fresh veggies and then add the other half of spice mix
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Step 5: Open canned items and drain

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Step 6: Combine them together in the potIMG_1803
Step 7: Add water, broth and chicken
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Step 9: Let simmer for 30 minutes to 1 hourIMG_1805

Step 8: Serve with shredded cheese, scallions, sour cream or tortilla chipsIMG_1807
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This is the text I received from my husband (he was in the other room) while I was making dinner in the kitchen. So sweet 🙂IMG_1806

The recipe isn’t mine. It comes from Pioneer Woman. The great and powerful. Again the pictures are mine and the recipe is hers.

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Ingredients
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 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
4 cups Hot Water
2 cans (15 Oz. Can) Black Beans, Drained
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FOR THE GARNISHES:
Sour Cream
Diced Avocado
Diced Red Onion
Salsa Or Pico De Gallo
Grated Monterey Jack Cheese
Cilantro

Preparation Instructions

  1. 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.
  2. Place chicken breasts on a baking sheet. Bake for 20 to 25 minutes, or until chicken is done. Use two forks to shred chicken. Set aside.
  3. Heat 1 tablespoon olive oil in a pot over medium high heat. Add onions, red pepper, green pepper, and minced garlic. Stir and begin cooking, then add the rest of the spice mix. Stir to combine, then add shredded chicken and stir.
  4. 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.
  5. 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.
  6. 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.)
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