After I posted a few photos on instagram with the totally amazing chicken tortilla soup I made, I received a ton of requests for the recipe, and here it is!
- 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 more salt and pepper if necessary (I’m a salt fiend, so I always add more), but it’s very important not to undersalt. 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, use the same amount of chili powder instead of cayenne pepper and use two cans of regular or mild rotel instead of one can hot and one can mild.
Also, make sure you take care when packaging up leftovers so you don’t end up like this:
This recipe is an adaptation of The Pioneer Woman’s Chicken Tortilla Soup. To see the original recipe, go HERE.
Jessica Bailey says
Yummmm! fresh cilantro, sour cream and avocado! Delish!
Bailey
http://lostandfound-bailee.blogspot.com/
Mallory says
This looks amazing! I’ve been in such a soup mood lately. I have been eating a lot of Panera Bread’s Chicken Tort soup but I would rather make my own, maybe I will try this on the weekend. Uh-oh on the spill- at least you had your camera/phone in arms reach!
Patrice Plauche says
That looks really delicious!
tricia says
THANK YOU for posting it. 😉
Liz Ekstrom says
Yum! That’s a lot of ingredients. How about you make if or me? 🙂