Description
This Chicken Tortilla Soup is a hearty, flavorful Mexican-inspired dish perfect for family meals. Tender baked chicken breasts are seasoned with a blend of cumin, chili powder, and garlic, then simmered in a savory broth with black beans, tomatoes, and fresh vegetables. The soup is thickened with cornmeal and finished with crispy tortilla strips and a variety of delicious garnishes like avocado, cheese, sour cream, and cilantro for an authentic and satisfying experience.
Ingredients
Scale
Chicken and Seasoning
- 2 whole boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 1/2 tsp cumin
- 1 tsp chili powder
- 1/2 tsp garlic powder
- 1/2 tsp salt
Vegetables and Aromatics
- 1 cup diced onion
- 1/4 cup diced green bell pepper
- 1/4 cup diced red bell pepper
- 3 cloves garlic, minced
Broth and Beans
- 1 (10-oz) can Rotel tomatoes & green chilies
- 32 oz low-sodium chicken stock
- 3 tbsp tomato paste
- 4 cups hot water
- 2 (15-oz) cans black beans, drained
Thickening and Garnishes
- 3 tbsp cornmeal or masa
- 5 whole corn tortillas, cut into uniform 2 to 3-inch strips
- Sour cream, for garnishing
- Diced red onion, for garnishing
- Diced avocado, for garnishing
- Pico de gallo or salsa, for garnishing
- Grated Monterey Jack cheese, for garnishing
- Cilantro, for garnishing
Instructions
- Prepare Chicken and Spice Mix: Preheat your oven to 375°F. Combine cumin, chili powder, garlic powder, and salt in a small bowl. Drizzle the olive oil evenly over the chicken breasts and sprinkle both sides lightly with the spice mixture, reserving the remaining spices for later.
- Bake Chicken: Place the seasoned chicken breasts on a baking sheet and bake for 20 to 25 minutes until fully cooked. Once done, use two forks to shred the chicken finely and set aside.
- Sauté Vegetables and Aromatics: Heat 1 tablespoon of olive oil in a large pot over medium-high heat. Add diced onion, red and green bell peppers, and minced garlic. Stir and cook until the vegetables start to soften. Add the reserved spice mix and stir to evenly coat the vegetables.
- Add Chicken and Liquids: Mix in the shredded chicken, then pour in Rotel tomatoes with green chilies, low-sodium chicken stock, tomato paste, hot water, and drained black beans. Stir to combine and bring the mixture to a boil.
- Simmer Soup: Once boiling, reduce the heat to a simmer and cook uncovered for 45 minutes to develop deep flavors.
- Thicken Soup: In a small bowl, mix the cornmeal with a small amount of water to create a slurry. Pour this into the simmering soup and continue to cook for an additional 30 minutes. Taste and adjust seasonings, adding more chili powder for heat or salt as needed. Then turn off the heat and let the soup sit for 15 to 20 minutes to blend flavors.
- Prepare Tortilla Strips: Five minutes before serving, gently stir in the tortilla strips so they soften slightly but retain some texture.
- Serve and Garnish: Ladle the soup into bowls and generously top with sour cream, diced red onion, avocado, pico de gallo or salsa, grated Monterey Jack cheese, and cilantro for added flavor and texture.
Notes
- Ree Drummond’s Chicken Tortilla Soup is known for being a family favorite and is perfect for meal prepping or cozy dinners.
- The variety of garnishes like cheese, avocado, and sour cream elevates the soup’s texture and taste—don’t skip them!
- If you prefer a spicier soup, increase the chili powder or add jalapeños with the vegetables.
- You can make this soup gluten-free by ensuring the corn tortillas and cornmeal are certified gluten-free.
- For a thicker soup, you can reduce the amount of water or let it simmer longer after adding the cornmeal slurry.
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 300
- Sugar: 3 g
- Sodium: 570 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 10 g
- Protein: 26 g
- Cholesterol: 50 mg
