Chicken Tortilla Soup Recipe

There is nothing more pleasant than a big hearty batch of soup.  I love soup all year long.  I make Taco Soup pretty often but I have never tried making a Tortilla Soup before.  I figured if I was going to give it a try I had better try the Pioneer Woman version.  This was a delicious and hearty soup.  My kids liked it and my husband and I loved it.  The leftovers were really yummy too.

You will need Crushed tomatoes (I used my bottled tomatoes recipe, Chicken Broth, Tomato Paste, Corn Tortillas, Canola Oil, Rotel Tomatoes, Onion, Garlic, Cumin, Chili Powder, Garlic Powder, Black Beans, Cornmeal, Salt & Pepper, and Chicken.

You will also need some Bell pepper.. Whenever I get Bell Peppers I chop them up and throw them in the freezer.  They work perfectly and I use them before they go bad.

Start by cooking the Chicken.  I used bone in chicken breasts and just cooked them in salted boiling water.

Mix together the Cumin, Chili Powder, Garlic Powder, and Salt.

Dice up the Onion and Bell Pepper.

Heat the Canola Oil in a big pot over medium heat.  When it is hot add in the Onion, Garlic and Bell Pepper.  Stir together and cook for a few minutes.

Dump in the spices and mix everything together.

Now add in the crushed or bottled tomatoes, Tomato Paste, Rotel, Chicken Broth, and a bit of Water.

Toss the beans in at this point.

Shred up the Chicken

and add it into the soup and cook for 45 minutes uncovered.

Mix the Cornmeal with a bit of Water and pour it into the Soup and simmer for 30 minutes.  Then check the seasoning, add Salt & Pepper or spices as needed.  Turn off the heat and let everything sit and get friendly for 15 minutes.

Cut the Corn Tortillas into yummy strips.

Put the strips in the Soup about 5 minutes before you serve.

Looks good, doesn't it.

Dish the soup into the serving bowl and top with sliced Avocado, Cilantro, and Shredded Cheese.

I also added a dollop of Sour Cream and it was perfect.  Enjoy!

Chicken Tortilla Soup Recipe
Source:  The Pioneer Woman 

2 Chicken Breasts
1 TBSP Canola Oil
1 1/2 tsp Cumin
1 tsp Chili Powder
1/2 tsp Garlic Powder
1/2 tsp Salt
1 Onion, Diced
1 Bell Pepper, Diced
3 cloves Garlic, Minced
1 can (10 oz) Rotel Tomatoes and Green Chilies
2 cans (14.5 oz) Chicken Broth
1 Bottle of tomatoes or 1 can Crushed Tomatoes
3 TBSP Tomato Paste
4 C Hot Water
2 cans (15 oz) Black Beans, drained
3 TBSP Conrmeal
5 Corn Tortillas, cut into strips

Top with :Sour Cream, Sliced Avocado, Shredded Cheese, and Cilantro.

Boil water and add a little Salt.  Add the Chicken and cook until it is no longer pink.  Shred the Chicken once it is cooked and cooled a bit.

Meanwhile mix together the Cumin, Chili Powder, Garlic Powder, and Salt.  Heat the Canola Oil in a large pot over medium heat.  Add the Onions, Bell Pepper, and Garlic and stir around for a few minutes.  Add the spice mixture and Bottled Tomatoes, Tomato Paste, Chicken Broth, Water, Beans, and Chicken.  Bring everything to a boil then reduce to a simmer and cook for 45 minutes, uncovered.

Mix the Cornmeal with a little bit (about a TBSP) of Water and add into the Soup.  Simmer another 30 minutes.  At this point check the flavor and adjust the seasoning as needed.  Turn off the heat and let sit 15 minutes.  5 minutes prior to serving add the Tortilla strips.

Top with items of your choice or eat it as it is.

Enjoy!