Tasty Tuesday: Tortilla Soup

January 25, 2011

One thing you may not know about Robert is the man loves his soup! It doesn’t matter if it’s hot or cold outside, few things make his heart go pitter pat quite like coming home from class to discover I cooked a big ol’ pot of soup for dinner. For me, while I have been known to have a cup of soup in the summer, soup is really more of a cold weather meal. Unfortunately for Robert, this typically means that I only cook soups during the months of October-March when I can comfortably spend lengthy periods of time over the stove top and not melt.

Lately, the weather in Dallas has been perfect for cooking and eating nice, big bowls of soups, chilis and stews. Needless to say, if Robert’s and my New Years resolution was to eat more of these meals we would be well on our way to meeting our goal! In past winters, I’ve stuck to the same tried and true soup recipes that my or Robert’s mothers cooked to warm our stomachs and souls. This year, however, I decided to try something new.

For over a year now, I’ve heard people talk about how great the Pioneer Woman’s blog was, and it wasn’t until recently that I started reading her posts daily. This was the first of her recipes that I tried, and I am sold. I’ve made a few modifications to meet our tastes, mainly reducing the volume as the first batch I made was way more than even my soup-crazed husband could stomach in a given week.

Tortilla Soup

Ingredients:
2 boneless, skinless chicken breast halves
2 Tbsp olive oil, divided
3/4 tsp cumin
1 tsp chili powder
1/4 tsp garlic powder
1/4 tsp kosher salt
1/2 cup diced onion
1/2 red bell pepper, diced
1/2 green bell pepper, diced
3 large cloves of garlic, minced
1 can Rotel tomatoes with green chilis
2 cups chicken broth
2 Tbsp tomato paste
2 cups hot water
1 can black beans, drained and rinsed
2 Tbsp cornmeal, mixed with equal amounts of water
Sour cream, diced avocado, monterrey jack cheese and tortilla chips for garnish

Instructions:

Preheat oven to 375 degrees. Mix cumin, chili pepper, garlic powder, and salt. In a separate bowl, drizzle 1 tablespoon olive oil on chicken breasts, then sprinkle a small amount of spice mix on both sides. Toss to coat. Set aside the rest of the spice mix.

Place chicken breasts on a greased baking sheet. Bake for 25 minutes, or until chicken is done. Use two forks to shred chicken. Set 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, and black beans. Bring to a boil, then reduce 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. Turn off heat and allow to sit for 15 to 20 minutes before serving.

Ladle into bowls, then top with sour cream, diced avocado, and grated cheese and serve.

Makes 6-8 servings.

Modified from the Pioneer Woman

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One Response to “Tasty Tuesday: Tortilla Soup”

  1. missy said

    I knew it was PW–I just made this, so good! im glad you are back in action for Tasty Tues!! and blogging!

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