Chicken Tortilla Soup

I adore the Pioneer Woman’s cooking page.  The pictures and ideas delight.  The ridiculous amounts of butter that help create the most amazingly flavorful heart stopping meals, well it’s magical.   When I happened upon her recipe for Chicken Tortilla Soup I decided I had to try it.  It seemed healthy and sounded intriguing.  It looked delicious and well what could I lose.  In the end it was delightful.

The problem with me is that I can’t leave well enough alone. I have to tinker with things, I’m too lazy to pull up a recipe again and after I’ve made it once things tend to morph into whatever works for me. This is a lazy person’s version of Chicken Tortilla Soup.  I cut some steps, adjusted some ingredients and it seems to work.   We love this soup and I make it regularly. I hope you enjoy it!

Ingredients:

  • 2 Chicken Breasts from a cooked Deli chicken
  • 1.5 tbsp of Taco Seasoning
  • 3 tbsp of Olive Oil
  • 4 onions diced
  • 4 cloves of garlic minced
  • 2 red peppers
  • 2 yellow peppers
  • 2 cans of tomatoes with spicy peppers (14 oz size)
  • 2 cans of black beans
  • 1 small can of tomato paste
  • 4 cups chicken broth
  • 3 cups of water
  • 2 tbsp corn meal
  • 12 small corn tortillas or 6 large corn tortillas
  • Salt and Pepper
  • Monterey Jack Cheese
  • Light Sour Cream

Instructions:

  • Saute the onions and garlic in the olive oil.
  • Drain the black beans.  Set aside.
  • While the mixture is sauteing dice the peppers and add to the pot.
  • Stir in the Taco seasoning.
  • Chop the chicken into bite size pieces and add to the mix.
  • Add the tomatoes, black beans, chicken broth and water.  Stir well.
  • Add the tomato paste and stir until mixed.
  • Bring the mixture to a boil.
  • Turn down to a simmer and put the time on for 30 minutes.
  • Mix the corn meal with a small amount of water until it forms a paste.  Stir it into the pot.
  • While the mixture is cooking shred the cheese.
  • Cut the tortillas into thin strips.
  • Season with Salt and pepper when there is 5 minutes left on the timer.
  • Add the tortillas and stir well.
  • Turn off the burner and let the soup sit.
  • Serve with the shredded cheese and sour cream.
  • Enjoy!

Extra Information:

  • This is a very thick soup.  It’s quite filling and very delicious but if you like a watery soup feel free to add a little more chicken broth or some water.
  • We do like a bit of heat in our home.  You can adjust the soup according to your own desires.  Feel free to play with the spices until you come up with something that works for you and your family.

A Journey through Lent: Day 17

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2 responses to “Chicken Tortilla Soup

  1. I love the look of your chicken tortilla soup. Mexican food is one of my favourite cuisines and the spices in your soup sound just wonderful. Thank you for sharing this with Feed Me Tweet Me Follow Me Home last week. The linky is up again today and I would love for you to come along and join in. Have a lovely weekend!

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