Saturday, March 22, 2014

chicken tortilla soup...45 minutes

the goods:

1 and 1/2 teaspoons ground cumin
1 and 1/4 teaspoons chili powder
1/2 teaspoon salt
2 boneless, skinless chicken breasts
2 tablespoons olive oil
1 cup diced onion
3 garlic cloves, minced
1/4 cup diced green bell pepper
1/4 cup diced red bell pepper
1 can (10 ounces) Rotel diced tomatoes and green chiles
4 cups (1 quart) chicken broth
3 tablespoons tomato paste
4 cups hot water
2 cans (15 ounces each) black beans, rinsed and drained
3 tablespoons cornmeal
5 small flour tortillas
diced avocado, sour cream, and cilantro for serving

Preheat oven to 375 degrees. In a small bowl combine the cumin, 1 teaspoon chili powder, garlic powder, and salt. Drizzle the chicken breasts with 1 tablespoon of the olive oil then sprinkle with 1 teaspoon of the spice mixture. Set the rest of the spice mixture aside. Bake for 15 to 20 minutes, or until the chicken is cooked all the way through. Remove from oven and shred with 2 forks. Set aside.
Heat the remaining 1 tablespoon of olive oil in a large pot over medium-high heat. Throw in the onion, garlic, and green and red bell peppers. Add a teaspoon of the spice mixture used to season the chicken. Add 1/4 teaspoon chili powder. Stir and cook the vegetables until they begin to turn golden brown, about 5 minutes. Add the shredded chicken, Rotel, chicken broth, tomato paste, and 4 cups hot water. Stir to combine and bring to a boil. Reduce heat to low. Add the black beans. In a small bowl, mix cornmeal with 1/4 cup water and stir to combine. Add the mixture to the pot, then let simmer for 10 to 15 minutes. Cut the tortillas into 2 to 3-inch strips. Stir them into the soup. Serve soup topped with avocado, sour cream, and cilantro as desired.

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