Saturday, February 8, 2014

Weekend Cooking; Chicken Tortilla Soup

It's already a week into February and I haven't blogged once.  I think my fingers are too frozen to type.   I did make a lovely treat for last weekend's miserable SuperBowl game.  I saw a crock-pot recipe for a chicken tortilla soup that sounded delicious-hot, spicy, and filled with goodness-everything I was looking for while the weather outside is still bitter cold.

Some soups are easy to whip together and those are good for those days when you need something fast. My chicken soup didn't come together quite that fast but it was so well-worth the wait.  It makes any recipe more difficult when you have to search out the right meat.  I did have a frozen whole chicken that had already been cut into parts via my farmer friend, John.  After that unthawed I baked it in the oven with drizzled with olive oil and a sprinkling of spices.  Mine had the skin on it but that peeled off easy after I baked the pieces.  My dogs loved that little treat.

I baked the chicken pieces at the beginning of the week and waited until Sunday to actual put the soup together.  I meant to make it on Saturday so it could have a day to sit (always the best) yet I don't know really where Saturday went.  The soup still tasted great and it was a perfect for lunch several times during the week.

Chicken Tortillas Soup {PW Cooks}


  • 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
  • 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

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. Use two forks to shred chicken. Set aside. {I had to cook mine for  much longer-bigger pieces.}
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.
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.
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. 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.)

I did do the cornmeal step of which I was leery yet I thought it added a certain Southern complexity.  I used my regular can of diced tomatoes instead of Rotel.  I happened to have a full can of dark enchilada sauce that I bought by mistake {I use green when I made regular enchiladas} so I dumped that in there instead of the paste.  I wanted the soup to be authentically spicy and didn't worry about Groovy Girl's taste buds.  

{Lots of garnish}

I love the garnishes; we added sliced avocado, diced red onion, cilantro, cheese, and sour cream.  It was tasty.  

Here is the link to PW's original recipe.

This post is linked to Weekend Cooking at Beth Fish Reads.  Click the link to find many other food-related posts.


Unknown said...

My family love Chicken Tortilla Soup. Definitely need meals like that to keep warm this winter.

Jackie McGuinness said...

Yummy I'll make this!

Joy said...

That looks like a great soup for winter!

Joy's Book Blog

Beth F said...

Oh this looks awesome. We'll be eating this soon -- will this winter never end??

shelleyrae @ book'd out said...

A little spicy for me, but I'm glad it kept you warm!

Shelleyrae @ Book'd Out

Anonymous said...

I've seen lots of recipes for this but for some reason I've never tried it. I love using the avocado for garnish. Anything with avocado is ok by me!