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24 Chicken Recipes - Chicken for Dinner eCookbook

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Chicken Tortilla Soup Recipe

By: John Goins from winosity.com
Updated June 26, 2020
Chicken Tortilla Soup Recipe
Chicken Tortilla Soup Recipe

"You’ll love this chicken soup tortilla recipe beyond words. A Mexican tortilla soup bursting with delicious flavors and chunky filling. This spicy chicken tortilla soup is a great addition to your meal ideas for dinner. There are some things you need to remember when it comes to preparing soup recipes. Onions, meats, and spices are some of the common ingredients in soup and can withstand a long period of cooking. Adding them at the beginning and simmering low and slow will develop more flavor."

Serves8

Preparation Time10 min

Cooking Time1 hr 30 min

Ingredients

  • 8 ounces boneless chicken breast
  • 2 tablespoons Olive Oil
  • 2 teaspoons Cumin
  • 2 teaspoons Chili Powder
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Salt
  • 4 ounces Onion
  • 2 ounces Green Bell Pepper
  • 2 ounces Red Bell Pepper
  • 10 ounces Canned Tomatoes
  • 2 cloves garlic
  • 32 ounces Chicken Stock
  • 2 tablespoons Tomato Paste
  • 4 cups Hot Water
  • 15 ounces canned Black Beans
  • 3 tablespoons Cornmeal
  • 5 whole Corn Tortillas

Instructions

  1. Preheat oven to 375 degrees Fahrenheit.

  2. Mix cumin, chili pepper, garlic powder, and salt.

  3. Drizzle 1 tablespoon olive oil on chicken breasts.

  4. Then sprinkle a small amount of spice mix on both sides.

  5. Set aside the rest of the spice mix.

  6. Place chicken breasts on a baking sheet.

  7. Bake for 20 to 25 minutes.

  8. Use two forks to shred chicken. Set aside.

  9. Heat 1 tablespoon olive oil in a pot over medium-high heat.

  10. Add minced onions, diced red & green bell pepper, and minced garlic.

  11. Stir and begin cooking, then add the rest of the spice mix.

  12. Stir to combine, then add shredded chicken and stir.

  13. Pour in tomatoes, chicken stock, tomato paste, water, and black beans.

  14. Bring to a boil then reduce heat to a simmer.

  15. Simmer for 45 minutes, uncovered.

  16. Mix cornmeal with a small amount of water.

  17. Pour into the soup, then simmer for an additional 30 minutes.

  18. Season with salt and pepper.

  19. Turn off heat and allow to sit for 15 to 20 minutes before serving.

  20. Five minutes before serving, gently stir in tortilla strips.

  21. Ladle into bowls and serve.

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