There's nothing better on a cool, damp Saturday afternoon than a big pot of boiling soup on the stove. Especially when the recipe comes from The Pioneer Woman.
I was inspired to become a food blogger by Ree Drummond, aka the Pioneer Woman. I'm sure there are a lot of bloggers out there who would cite Ree as their inspiration. I remember seeing her on an episode of the Today Show and being immediately jealous of two things, her gorgeous red hair and her incredible food. I checked out her blog out of sheer curiosity and was captivated by her talents. She's turned what started out as a humble blog about her life on her cattle ranch into a business which now includes two cookbooks, a childrens book and a TV show on Food Network.
I've tried many of Ree's recipes to date, but this one has become my favorite. I made a few slight changes to my batch, like using a rotisserie chicken in place of cooking my own chicken breasts. I also added a can of corn, which made the soup more like a cross between my two favorite soups - chili and chicken corn. It's hearty, mildly spicy and comforting on a cool fall day. Luckily, the recipe made enough for me to eat for a few days and to freeze a large bowl for later.
Chicken Tortilla Soup
from The Pioneer Woman
2 whole Boneless, Skinless Chicken Breasts
1 Tablespoon Olive Oil
1-1/2 teaspoon Cumin
1 teaspoon Chili Powder
1/2 teaspoon Garlic Powder
1/2 teaspoon Salt
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) Rotel Tomatoes and Green Chilies
32 ounces, fluid Low Sodium Chicken Stock
3 Tablespoons Tomato Paste
4 cups Hot Water
2 cans (15 Oz. Can) Black Beans, Drained
1 can sweet corn, drained (this is not in the original recipe)
3 Tablespoons Cornmeal Or Masa
5 whole Corn Tortillas, cut into uniform strips around 2 to 3 Inches
Toppings:
Sour Cream
Shredded Cheese
Diced Onion
Avocado
Preheat your oven to 375 degrees. Mix together 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.
Place chicken breasts on a baking sheet. Bake for 20 to 25 minutes, or until the chicken is thoroughly cooked. Use two forks to shred the chicken and set it aside.
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.
Pour in Rotel, chicken stock, tomato paste, water, corn and black beans. Bring to a boil, then reduce the heat to a simmer. Simmer for 45 minutes, uncovered.
Mix cornmeal with a small amount of water. Pour into the soup, then simmer for an additional 30 minutes.
Taste the soup to make sure your seasonings are to your liking. Add more chili powder for a little more heat. Turn off the heat and allow to sit for 15 to 20 minutes before serving. Five minutes before serving, gently stir in the tortilla strips.
Top the soup with your favorite toppings and serve.
