I topped mine with red onions, Avocado, Monterey Jack Cheese and sour cream.... mmm, sooo good!
Chicken Tortilla Soup
Adapted from the Pioneer Womans recipe and Jessica from Love From Texas
3 boneless, skinless chicken breasts
olive oil
1 packet taco seasoning
garlic powder
1 diced onion
1 diced green bell pepper
1/2 diced red bell pepper
1 tbsp minced garlic
1 can diced tomatoes, drained
32oz chicken broth
1/2 small can of tomato paste
4c hot water
1 can black beans, drained
1 can corn, drained
3 tbsp corn meal
salt to taste
pepper to taste
corn tortillas, cut in to strips (I used flour tortillas bc I forgot to get corn)
Toppings:
sour cream
diced avacado (a MUST)
diced red onion
shredded monterey jack cheese
cilantro ( I didn't add this, I don't like cilantro)
1. Cut chicken in to 1" pieces. Season with 1/2 packet of taco seasoning, a few tabblespoons of olive oil, and garlic powder. Let sit for at least 30 minutes. Pan fry chicken in large dutch oven/casserole until done. Remove from pot and set aside.
2. Heat 1-2tbsp of olive oil in pot with minced garlic. Add onion and bell peppers. After a few minutes, add the remaining taco seasoning. Stir and cook until sauted.
3. Add chicken, broth, water, tomatoes, tomato paste, beans, and corn. Bring to a boil and then let simmer for 45 minutes.
4. Mix corn meal with a little water to form a paste, add to soup and simmer for another 30 minutes. (PW's trick!) I added a tsp or two more salt here just for flavor.
5. Turn heat off and let sit 15-20 minutes. Ladle in to bowls and add tortilla strips. Let sit with tortillas for 5 minutes before serving. (I chose to keep my tortillas out and add them as we eat it.) Top as desired!
Yum, this was super delicious and makes a lot, we had lots of leftovers!
