Monday, January 7, 2013

Chicken Tortilla Soup

Photo credit: cooking classy

Rainy cold winter days make me want good ol hot comfort foods and although this may not say comfort foods it certainly is good!

You can make this in a crockpot or stove top in a big pot, it's up to you.

for the soup:
1 pound boneless, skinless chicken breasts
1 1/2 tsp. cumin
1 1/2 tsp. chili powder
1/2 tsp. garlic powder
1/2 tsp. black pepper
1/4 tsp. kosher salt
1/4 tsp. oregano
1/4 tsp. paprika
1 Tbs. olive oil, divided
1 large red onion, diced
2 cloves garlic, minced
1 red bell pepper, diced
1 jalapeno pepper, diced
1 lime, juiced and zested
1/2 cup cilantro, chopped
1 (15-ounce) can black beans, drained and rinsed
1 (10-ounce) can green chiles
1 (14.5) ounce can diced tomatoes
1 cup fresh corn
1Tbs. tomato paste
32 ounces low-sodium chicken stock
Salt & pepper to taste

for the garnish:
Sliced lime
Diced avocado
Sour cream
Tortilla strips
Diced onion
Chopped fresh cilantro
Shredded cheese


Preheat the oven to 350 degrees. In a small bowl, mix the cumin, chili powder, garlic powder, black pepper, kosher salt, oregano and paprika. Brush both sides of each chicken breast with a light coating of olive oil. Sprinkle a small amount of the spice mixture onto both sides of each chicken breast and transfer to a non-stick baking sheet. Roast the chicken in the oven for 20-25 minutes, turning once, until the chicken is cooked through. Allow the chicken to cool for about 10 minutes, and then shred.
While the chicken cooks, heat the remaining olive oil over medium heat in a large Dutch oven. Add the onion and garlic, along with a pinch of salt, and saute for 3-4 minutes until the onions are very fragrant and they begin to soften. Add the bell pepper, jalapeno pepper, lime juice and cilantro and stir well. Cook for another 3-4 minutes until the peppers begin to soften. Add the remaining spice mixture, black beans, green chiles, diced tomatoes and the corn and stir well. Cook for about 6 minutes until all of the vegetables are tender. Add the tomato paste and stir to combine.
Slowly stir in the chicken stock and add the cooked & shredded chicken and bring the soup to a boil. Cover, reduce to a simmer and cook for another 15 minutes, stirring occasionally. Add salt & pepper to taste.

Inspired by The Pioneer Woman's Chicken Tortilla Soup

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