- 2 whole Boneless, Skinless Chicken Breasts
- 1 Tablespoon Olive Oil
- 1-½ teaspoon Cumin
- 1 teaspoon Chili Powder
- ½ teaspoons Garlic Powder
- ½ teaspoons Salt
- 1 Tablespoon Olive Oil
- 1 cup onion, chopped
- ¼ cups green bell pepper, diced
- ¼ cups red bell pepper, diced
- 2 carrots, diced
- 2 stalks of celery, diced
- 3 cloves garlic, Minced
- 1 cup frozen corn
- 1 can (10 Oz. Can) Rotel tomatoes and green chilies
- 64 ounces, fluid GF chicken stock, I use Kitchen Basics
- 3 Tablespoons tomato paste
- 1 can (15 Oz. Can) black beans, drained
- 3 Tablespoons Cornmeal Or Masa
Soup, Soup, Soup. One of my all time favorite go to comfort foods. You can be so creative with soup. I am a big fan of chicken or vegetable based soups, loaded with goodies. Here is my version of Chicken Tortilla Soup. It is inspired from a local Mexican Restaurant that recently was sold. I would always have to have a cup of Chicken Tortilla Soup when I went to Las Guitarras. Now I will make my own at home whenever I have the craving. This soup is also great when you are feeling under the weather, the healing properties of Chicken soup paired with the spice of Mexican cuisine, a delight to the palate. Give it a try, you will be hooked, too.....
- FOR THE GARNISHES:
- Sour Cream
- Diced Avocado
- Diced Red Onion
- Grated Monterey Jack Cheese
- lime wedges
- GF Tortilla Chips
Preparation InstructionsPreheat oven to 375 degrees. Mix cumin, chili pepper, garlic powder, and salt. Drizzle 1 tablespoon olive oil on chicken breasts, then sprinkle a small amount of spice mix on both sides. Set aside the rest of the spice mix.
Place chicken breasts on a baking sheet. Bake for 25 to 30 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, carrots, celery 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 tomatoes, chicken stock, tomato paste, corn and black beans. Bring to a boil, then reduce heat to a simmer. Simmer for 30 minutes, uncovered.
Mix cornmeal with a small amount of water. Pour into the soup, then simmer for an additional 20 minutes. Check seasonings, adding more if needed—add more chili powder if it needs more spice, and be sure not to under salt. Turn off heat and allow to sit for 10 minutes before serving.
Ladle into bowls, serve with sour cream, diced red onion, diced avocado, pico de gallo, lime wedges, tortilla chips and grated cheese, if you have it! (The garnishes really make the soup delicious.)