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Chicken Tortilla Soup

Chicken Tortilla Soup
Adapted from Pioneer Woman

2 boneless skinless chicken breasts
1 1/2 tsp cumin
1 tsp chili powder
1/2 tsp garlic powder
1 tsp salt
1 Tbsp olive oil
1 cup onion
1/2 cup red bell pepper
1/2 cup yellow bell pepper
3 cloves garlic, pressed
1 can tomatoes with chilis or spicy tomatoes (see note)
1 can black beans drained
4 cups chicken broth
3 Tbsp tomato paste
4 cups hot water
1 cup niblet corn
3 Tbsp corn meal

Garnishes:
Corn tortillas cut into strips – toasted in a skillet with butter (yum!) until crispy
Sour Cream
Shredded cheese
Diced Red Onions
Avocado
Hot Sauce

Preheat oven to 350 degrees.  Mix spices in a small bowl.  Spritz chicken breasts with olive oil.  Sprinkle with a bit of the spice mixture.  Bake for 25 minutes or until done through.  Shred chicken with two forks.

Heat olive oil in a large pot.  Add onions, bell peppers and garlic.  Cook until onion is tender.  Sprinkle with remainder of spice mixture.  Add shredded chicken.  Stir to combine.

Add tomatoes, beans, broth, water and tomato paste.  Bring to a boil, reduce heat and simmer for 45 minutes.

Mix cornmeal with a bit of water and add to the soup.  Stir.  Add corn.  Simmer for an additional 30 minutes.  Taste soup and add salt if needed or chili powder if it needs more kick.

Remove soup from heat and let sit for 15 minutes before serving.  Top with garnishes & enjoy!

Recipe Notes: I used the tomatoes above instead of Rotel since you can NOT find Rotel in Canada.  This is such a great recipe. I moved the tortilla strips to a garnish because I ate this soup for lunch two days this week with NO GARNISH.  I know!  Pioneer Woman would NOT be impressed.

Head over to Shan’s to see what else is cooking this Wednesday!

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