This soup isn't exactly the same. The one in Mexico was more of a clear, broth base, but this one blows the Mexico soup out-of-the-water! And that's saying a LOT!
I found the recipe for this soup on the Pioneer Woman website, but I made some modifications to it, because I'm me. And I like to do things my way! Heehee (Jack is nodding his head right now!)
So, here is my version of:
Chicken Tortilla Soup2 boneless chicken breasts
1 & 1/2 tsp cumin
1 tsp Chili powder
1/2 tsp garlic powder
salt and pepper to taste
1 diced red onion
1/2 diced orange pepper
1/2 diced yellow pepper
1/2 diced red pepper
3 cloves garlic, minced
1 can Rotel tomatoes with chiles
32 oz. chicken stock
3 Tbsp tomato paste
4 cups water
2 cans black beans, drained
3 Tbsp cornmeal
5 whole corn tortillas, cut into strips
sour cream, optional
- Preheat oven to 375*. Mix cumin, chili powder, garlic powder and little salt. Drizzle 1 Tbsp olive oil on 2 chicken breasts and sprinkle small amout of spice mix on both sides. Reserve the remaining spice mix.
- Place chicken breasts on baking sheet and bake for 25 minutes or until chicken is cooked through. Shred chicken with forks when done. Set aside chicken.
- Heat 1 Tbsp EVOO in a pot over medium high heat. Stir in tomato paste. (I've read that cooking tomato paste in olive oil helps to remove acidity. I didn't taste it, but I'm going with it...). Stir for a minute or two. Add onions, garlic, and peppers. Stir in the remaining spice mix. Cook 3-4 minutes or until soft.
- Pour in Rotel, chicken stock, water, black beans. Bring to a boil, then reduce heat to a simmer. Stir in reserved shredded chicken.
- Mix cornmeal with a small amount of water. Pour into soup. (Adds a slight corn flavor. Very slight. In fact, this is optional because I hardly tasted it at all. Maybe if you add more, it'll make a difference. Try it and let me know.) Add a couple of handfuls of chopped cilantro and the juice of one-half of a lime.
- Allow to simmer for 15-20 minutes. Ladel into bowl and top with a dollop of sour cream, some chopped cilantro, a sprinkle of red onion and a lime slice!