Chicken Tortilla Soup

My favourite Tortilla Soup recipe, I usually make a couple small changes but mosly like this

🛒 Ingredients

• 2 whole Boneless, Skinless Chicken Breasts
• 2 Tablespoons Olive Oil, divided
• 1 1/2 teaspoons Cumin
• 1 teaspoon Chili Powder
• 1/2 teaspoon Garlic Powder
• 1/2 teaspoon Salt
• 1 cup Diced Onion
• 1/4 cup Diced Green Bell Pepper
• 1/4 cup Diced Red Bell Pepper
• 3 cloves Garlic, Minced
• 1 (10-ounce) can Rotel Tomatoes and Green Chilies
• 32 ounces Low-Sodium Chicken Stock
• 3 Tablespoons Tomato Paste
• 4 cups Hot Water
• 2 (15-ounce) cans Black Beans, Drained
• 3 Tablespoons Cornmeal or Masa
• 5 whole Corn Tortillas, cut into uniform strips
• For Garnish (Optional):
  • Sour Cream
  • Diced Avocado
  • Diced Red Onion
  • Salsa or Pico de Gallo
  • Grated Monterey Jack Cheese
  • Cilantro

📝 Directions

1. Preheat the oven to 375°F (190°C).
2. In a small bowl, mix together the cumin, chili powder, garlic powder, and salt.
3. Drizzle 1 tablespoon of olive oil over the chicken breasts and sprinkle a small amount of the spice mixture on both sides. Reserve the remaining spice mix.
4. Place the chicken on a baking sheet and bake for 20 to 25 minutes, or until cooked through.
5. Once cooked, shred the chicken using two forks and set it aside.
6. In a large pot or Dutch oven, heat the remaining 1 tablespoon of olive oil over medium-high heat.
7. Add the diced onion, green bell pepper, red bell pepper, and minced garlic. Sauté until the vegetables are tender.
8. Stir in the rest of the spice mix, followed by the shredded chicken.
9. Pour in the Rotel tomatoes, chicken stock, tomato paste, hot water, and drained black beans. Bring the soup to a boil, then reduce the heat and let it simmer uncovered for 45 minutes.
10. In a small bowl, mix the cornmeal with a small amount of water to create a slurry. Pour it into the soup and continue to simmer for an additional 30 minutes.
11. Turn off the heat and let the soup sit for 15 to 20 minutes before serving.
12. Five minutes before serving, gently stir in the tortilla strips.
13. Ladle the soup into bowls and top with your favorite garnishes.

🔄 Notes (Optional)

• The garnishes are highly recommended as they significantly enhance the flavor of the soup.
• You can adjust the amount of chili powder to your preferred level of spiciness. Be sure to taste and adjust the salt before serving.
• Pinto beans can be used as a substitute for black beans.
• For a slow cooker version, you can combine the chicken, spices, vegetables, and liquids in a slow cooker and cook on high for 4-5 hours or on low for 8 hours. Shred the chicken and stir in lime juice before serving.

🍽️ Equipment (Optional)

• Large soup pot or Dutch oven
• Baking sheet