Monday, September 9, 2013

Chicken Tortilla Soup

Chicken Tortilla Soup
Today was one of those nights where the family was coming and going at different times.  A good hearty soup is great for nights like this.   I chose to make "Chicken Tortilla Soup"  from the Pioneer Woman Cooks website. It is delicious hearty soup that satisfies  your  appetite.  This soup is a meal.   It is loaded with chicken, onions, green and red peppers, garlic,  black beans, and corn tortilla strips.  All of these goodies are cooked in a spicy rich broth made with chicken stock, tomato paste, water and seasoned with cumin, chili powder, garlic powder, and salt.  Then it is thickened with either cornmeal or masa.  I used masa because I had it on hand.  The broth can be as spicy as you want.  I added extra chili powder to  mine.   You can garnish the soup as you wish.  I used diced avocado, sour cream , and Mexican cheese.   You get a heaping spoonful of these delicious ingredients in every bite.   This soup is mmmm good.

Chicken Tortilla Soup
From the Pioneer Woman Cooks


2 whole boneless, skinless chicken breasts
1 tablespoon olive oil
1-1/2 teaspoon cumin
1 teaspoon chili powder
1 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 diced red bell pepper
3 cloves garlic, minced
1 (10 oz) can Rotel Tomatoes and Green Chilies
32 ounces, fluid  chicken stock
3 tablespoons tomato paste
4 cups hot water
2 cans (15 oz can) Black Beans, drained
3 tablespoon cornmeal or Masa
5 whole corn tortillas, cut into uniform strips around 2 to 3 inches

For the Garnishes:

Sour Cream
Diced Avocado
Diced Red Onion
Salsa or Pico De Gallo
Grated Monterey Jack Cheese


1.  Preheat oven to 375 degrees F.  Mix cumin, chili powder, 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 minues, uncovered.

5. Mix cornmeal or masa with a small amount of water.  Pour into the soup, then simmer for an additional 30 minues.  Check seasonings, adding more if needed - add more chili powder if it needs more spice, and be sure not to under salt.  Turn off heat and allow to sit for 15 to 20 minutes before serving.  Five minutes before serving, gently stir in tortilla strips.
6.  Ladle into bowls, then top with garnishes of your choice.


Makes 8 servings


  1. I really like hearty soups and this recipe sounds awesome! What I like almost more than the soup itself are the wonderful toppings that you added just before serving - sour cream, avocado and all the other goodies must be fabulous with this soup! Delicious, dear Geraldine! Perfect family food!

  2. That's one hefty looking soup Geraldine. As I drink my morning coffee wrapped in my robe, today is the day that it has finally occurred to me, soup season is here! I suppose its high time I accept it!

    Thanks for sharing...