Friends and family alike have been telling me about the snow that has started to fall and how sad they are that winter is coming. As a Phoenix resident, I would love to see some snow. Please, weather gods, dump a foot of that awesome white stuff right on top of me head. I’m a Minnesota girl at heart.
But in the meantime, to make the weather a little more bearable, how about we revisit this spicy, fun soup, perfect for warming the soul!
- 1.5lbs Boneless, Skinless Chicken Breasts
- 2 Tablespoons Olive Oil
- 1-½ teaspoon Cumin
- ¼ teaspoon Cayenne Pepper
- 2 teaspoons Garlic Powder
- 1 Tablespoon Kosher Salt
- 2 teaspoons Black Pepper
- ½ cup Long Grain White Rice (not instant rice)
- 1 cup Diced Red Onion
- 1 Whole Diced Yellow or Orange Bell Pepper
- 1 Whole Red Bell Pepper
- 2 cloves Garlic, Minced
- 2 cans (10 Oz. Can) Rotel Diced Tomatoes and Chiles, one Hot, one Mild
- 32 ounces Chicken Broth
- 3 Tablespoons Tomato Paste
- 4 cups Hot Water
- 1 can (15 Oz. Can) Black Beans, Drained
- 3 Tablespoons Maseca (or cornmeal)
- 2 Large Zucchini, sliced and quartered
- 1 bag Crispy Tortilla Strips or 5 corn tortillas sliced into strips and fried in oil
Heat 1 tablespoon olive oil in a pot over medium high heat. Add rice and cook, stirring occasionally until the rice begins to toast, about 5 minutes. Add onions, red and yellow pepper, and minced garlic. Stir to combine, cook for about 1-2 minutes then add the remaining seasoning and stir. Add shredded chicken and stir.
Mix Maseca with a small amount of water. Pour into the soup, then simmer for an additional 20 minutes. Check seasonings, adding more if needed. Add the cut zucchini and simmer for 10 more minutes. Turn off heat and allow to sit for 15 to 20 minutes before serving.
Ladle the soup into bowls and top with crispy tortilla strips, cilantro, monterey jack cheese, diced red onion, sour cream and avocado. Garnishes are very important you guys, they are awesome!
A side note:
This is a spicy dish. If you like a milder version, substitute chili powder for the cayenne pepper and use two cans of regular or mild rotel instead of one can hot and one can mild.
This recipe is an adaptation of The Pioneer Woman’s Chicken Tortilla Soup. To see the original recipe, go HERE.
Robin@ThreeWaterBabies says
Hi Karly, I am a new follower….I too had 3 Babies in 3 years…so fun to find you and great bog. Check mine out if you want 🙂 Robin http://threewaterbabies.blogspot.com/
Noël says
Ok making it tonight. I will report back. I bought extra avocado to top with cause ya know… YUM!!
Noël says
First it has been far too long since I checked in over here. How are ya Karly? Second I’m going to make that like tomorrow night. I was thinking, I want to make a different version of my lame Chicken salsa soup which is just SO not what you have here. What you have here is a masterpiece and I’m gonna be trying it out tomorrow. I will report back. In the mean time, I miss ya friend.
momto8blog says
this looks and sounds delicious!
thanks for the recipe!!
Kate says
I had no idea you lived in Az – I do too!