Chicken Tortilla Soup

Can you believe it?! It’s finally soup season here in Minnesota & I couldn’t be happier! I’ll be the 1st to admit my cooking style leans heavily towards heartier fare so we’re heading into my prime time cooking seasons & I’m oh so ready to get cooking!
The inspiration for this recipe comes from the one & only Pioneer Woman, Ree Drummond who I have a serious girl crush on. 
SERIOUS.
This recipe definitely stems from hers, but tweaked to my liking especially when it comes to the spices & concentration of flavors overall. 
Chicken Tortilla Soup 
Here’s What You’ll Need: 
2 Boneless, Skinless Chicken Breasts 
Blackened Seasoning (to taste) 
3 TBSP Tomato Paste 
3 TBSP Masa 
2 TBSP EVOO (Extra Virgin Olive Oil) 
1 TBSP Cumin
1 TBSP Chili Powder 
1/2 TBSP Garlic Powder 
1/2 TSP Salt 
1/2 TSP Cayenne (optional) 
1 Cup Onion, diced
2 Bell Peppers, diced 
1 Can (10 oz) Rotel 
2 Cans (15 oz) Black Beans
32 oz Organic Chicken Stock (I love the stuff @ Costco!) 
2 Corn Tortillas Per Serving, cut into strips
Note:
This recipe will make around 6-8 servings; even though it’s just The Farmer & I I make the full portion because this soup is really great for leftovers & freezer portions as well! It just seems to get even better as the flavors meld together over time.
Garnish Options: 
Sour Cream 
Avocado
Red Onion
Cheese 
Cilantro 
Let’s Get Started: 
1. Preheat your oven to 400 ° 
2. Drizzle 1 TBSP of EVOO on your chicken breasts & season both sides with your blackened seasoning. Now, you’ll notice I didn’t list a specific amount to use, that’s because depending on how spicy you want your chicken you can choose to go light or heavy handed here. 
3. Place your seasoned chicken breasts on a baking sheet and bake for 25-30 minutes or until your chicken is cooked through. Once cooked, let cool on a cutting board & then shred using two forks & set aside. 
4. In the meantime, heat 1 TBSP of EVOO in your favorite soup pot over medium high heat. Add in your onion & bell peppers, stir to combine.

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5. Cook for a few minutes & then add in your spice mix (cumin, chili powder, garlic powder & salt). 
6. Continue to stir & then toss in your shredded chicken. 
7. Next, add in the Rotel, tomato paste & black beans & stir once again to combine. At this point you can add in your chicken stock. 

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8. Bring your soup to a boil & then reduce to a simmer for 45 minutes, uncovered. 
9. Fast-forward 45 minutes… mix your masa with a small amount of water until a loose paste forms. Pour into your soup & simmer for another 20-30 minutes. This is totally optional but adds a flavor profile The Farmer & I REALLY enjoy; we add this to a lot of our soups & even our chili! 
10. At this point you’ll want to check your seasonings & adjust as needed. 
11. AHHH, it’s almost time!! Turn off the heat & allow to sit while you prepare your garnishes! 
Note:
If you don’t plan on using the entire batch of soup in one sitting, I’d recommend adding your tortilla strips to the individual bowls as opposed to the pot for the best results. 
Time to Plate: 
1. Add 2 corn tortillas (cut into strips) per serving. 

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2. Ladle your soup over top of the strips. 
3. Top with garnishes of your choice, I personally enjoy diced red onion, diced avocado, grated cheese (Monterey jack or pepper jack), sour cream & cilantro. 
4. This is our 1st soup of the season & we couldn’t be happier with how things turned out, it was absolutely DELISH & I’m sure the leftovers will be even better! 
Closing Remarks: 
MAKE
THIS
SOUP

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But seriously though, you won’t be disappointed! 
Bon Appétit! 

 

 

Adapted from: The Pioneer Woman 

 

5 thoughts on “Chicken Tortilla Soup

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