Wednesday, September 28, 2011

{recipe} chicken tortilla soup.

i have been neglecting my blog lately, i am sorry it is not by choice, but merely due to the craziness of life i just haven't been able to get around to posting the posts i planned on posting when i made my schedule last friday (yes, i brainstorm my posts, most of the time a week before, it is the planner in me).

i have been craving foods rich in flavor the past week, i think it is due to the terrible weather. so after doing some digging i decided on the perfect chicken tortilla soup recipe from one of my favorite food bloggers Ree, otherwise known as The Pioneer Women. If you have not heard of her, or read her blog, you are missing out, she is funny, talented and an amazing cook, everything she posts is worth trying. So after a little tweaking here i set out to make my own chicken tortilla soup, we now have plenty to last us in our freezer for a l...o....n....g.... time to come. enjoy!

Chicken Tortilla Soup.

8 hefty bowls.

2 whole Boneless, Skinless Chicken Breasts
1 tablespoon Olive Oil
1-1/2 teaspoon Cumin
1 teaspoon Chili Powder
1/2 teaspoon Garlic Powder
1 Tablespoon Olive Oil
1 cup Diced Onion
1/4 cup Diced Green Bell Pepper
1/4 cup Red Bell Pepper
3 cloves Garlic, Minced
1 can (10 Oz. Can) Tomatoes And Green Chilies
32 ounces, fluid Low Sodium Chicken Stock
3 Tablespoons Tomato Paste
3 Tablespoons Cornmeal
4 cups Hot Water
2 cans (15 Oz. Can) Black Beans, Drained
5 whole Corn Tortillas, Cut Into Uniform Strips Around 2 To 3 Inches
Sour Cream
Diced Avocado
Diced Red Onion
Grated Monterey Jack Cheese
1. Preheat oven to 375 degrees. Mix cumin, chili pepper, garlic powder, and salt. Drizzle 1 tablespoon olive oil on chicken breasts, then sprinkle a small amount of spice mix on both sides. Set aside the rest of the spice mix.
2. Place chicken breasts on a baking sheet. Bake for 20 to 25 minutes, or until chicken is done. Use two forks to shred chicken. Set aside

3. Heat 1 tablespoon olive oil in a pot over medium high heat. Add onions, red pepper, green pepper, and minced garlic. Stir and begin cooking, then add the rest of the spice mix. Stir to combine, then add shredded chicken and stir.  

4. Pour in tomatoes and green chilies, chicken stock, tomato paste, water, and black beans. Bring to a boil, then reduce heat to a simmer. Simmer for 45 minutes, uncovered.
5. Mix cornmeal with a small amount of water. Pour into the soup, then simmer for an additional 30 minutes. Check seasonings, adding more if needed---add more chili powder if it needs more spice, and be sure not to undersalt. Turn off heat and allow to sit for 15 to 20 minutes before serving. Five minutes before serving, gently stir in tortilla strips. 

6. Ladle into bowls, then top with sour cream, diced red onion, diced avocado, pico de gallo, and grated cheese, if you have it! (The garnishes really make the soup delicious.)

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