Recipe: Chicken Tortilla Soup

I thought there would be leftovers to take a picture with but it was eaten so quickly! This makes enough for 4 normal people or 3 very hungry people. It looks quite like you’d expect it to and it’s hot but not so hot you can’t feed it to just about anyone (and you should!)

Chicken Tortilla Soup
Serves 4
  1. 1 Chicken Breast
  2. 2 tablespoons of taco spice, divided (see here)
  3. 1 diced onion
  4. 1/2 bell pepper
  5. 3 cloves garlic
  6. 1 can diced tomatoes and chilies
  7. 3 cups chicken stock
  8. 3 cups water
  9. 1 cans black beans, drained
  10. 3 tbsp cornmeal
  11. olive oil
  12. toppings: cheese, sour cream, avocados, tortilla strips
  1. Preheat oven to 375 degrees. Place chicken breasts on a baking sheet and coat chicken breast in olive oil, then sprinkle some of the spice mix on both sides. Bake for 20 to 25 minutes then shred chicken.
  2. Heat oil in a pot over medium high heat. Add onions, peppers, and garlic as well as the rest of the spice mix. Cook for 5-10 minutes until browning.
  3. Add shredded chicken, canned tomatoes, stock, water, and black beans. Bring to a boil, then reduce heat to a simmer.
  4. Mix in cornmeal and simmer for 45-60 minutes until desired thickness (add more cornmeal if you want a thicker soup or tortilla strips).
  5. Before serving top with cheese, tortilla strips, sour cream and any desired add ons.
Mab Made Food

Leave a Reply