Chicken Tortilla Soup
3 Skinless Boneless Chicken Breasts
2 TBSP Extra Virgin Olive Oil
1 tsp. Cumin
1 tsp. Chili Powder
3/4 tsp Garlic Powder
1/4 tsp Salt
1/2 tsp Black Pepper
1 Cup Onion, Diced
1/4 Cup Yellow or Red Bell Pepper, Diced
1/4 Cup Green Bell Pepper, Diced
3 Cloves Garlic, Minced
1 Can Rotel Tomatoes and Green Chilies (10 oz)
32 oz. Low Sodium Chicken Stock
2 Cups Hot Water
1 Can Black Beans, Drained
1 Small Can Corn
3 TBSP Cornmeal or Masa
4 Corn Tortillas Sliced into thick strips
3 Corn Tortillas Sliced thin (for garnish)
Fried Tortilla Strips
Diced Red Onion
Grated Monterey Jack Cheese
In a small bowl, Mix the Cumin, Chili Powder, Salt, Garlic Powder & Black Pepper. Sprinkle 1/4 of the mixture onto the Chicken Breasts. In a Medium Skillet, on medium, Heat 1 TBSP Extra Virgin Olive Oil. Place the Chicken in the skillet and cook for 5 minutes on each side, or until cooked through. Shred the chicken using 2 forks and set aside.
In the soup pot, Heat 1 TBSP Extra Virgin Olive Oil and sauté the Green Bell Peppers, Yellow Bell Peppers, Onions & Garlic. Stir every few minutes to assure nothing burns. Pour in the rest of the spice mixture. Once everything is softened, add the Chicken and the Rotel, Tomatoes and Green Chiles. Mix well then add, Chicken Stock, Hot Water, Black Beans & Corn. Bring to a boil, then simmer for 40 minutes.
While the soup is simmering, make the fried tortilla strips (if you're using them). In a small Skillet, heat about a cup of oil. Fry the THINLY sliced corn tortillas and drain them on a paper towel.
Mix the Cornmeal with 1/2 TBSP water and add to the soup. Simmer for 20 Minutes.
Turn off heat and allow to sit for 5 minutes. Gently Stir in the thick (un-fried) tortillas.
Ladle into bowls and garnish with whatever toppings you prefer.
(Red Onion, Fried Tortilla Strips, Avocado, Sour Cream & Cilantro are shown in photo)