Chicken Tortilla Soup
- 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 Diced Onion
- ¼ cups Diced Green Bell Pepper
- ¼ cups Red Bell Pepper
- 3 cloves Garlic, Minced
- 1 can (10 Oz. Can) Rotel Tomatoes And Green Chilies
- 32 ounces, fluid Low Sodium Chicken Stock
- 3 Tablespoons Tomato Paste
- 4 cups Hot Water
- 2 cans (15 Oz. Can) Black Beans, Drained
- 3 Tablespoons Cornmeal Or Masa
- 5 whole Corn Tortillas, Cut Into Uniform Strips Around 2 To 3 Inches
- Sour Cream
- Diced Avocado
- Diced Red Onion
- Salsa Or Pico De Gallo
- Grated Monterey Jack Cheese
- Cilantro
- This recipe is gluten-free (some ingredients require gluten-free brands)
- Produce
- Avocado (1)
- Black beans (2 cans)
- Cilantro (1)
- Cumin (1 1/2 teaspoon)
- Garlic (3 cloves)
- Garlic powder (1/2 teaspoons)
- Green bell pepper (1/4 cups)
- Onion (1 cup)
- Red bell pepper (1/4 cups)
- Red onion (1)
- Rotel tomatoes and green chilies (1 can)
- Meat
- Chicken breasts, whole Boneless Skinless (2)
- Canned Goods
Chicken stock, Low Sodium (32 ounces, fluid)- Tomato paste (3 Tablespoons)
- Condiments
- Salsa or pico de gallo (1)
- Cooking & Baking
- Chili powder (1 teaspoon)
- Cornmeal or masa (3 Tablespoons)
- Olive oil (2 Tablespoon)
- Salt (1/2 teaspoons)
- Bread & Baked Goods
- Corn tortillas, whole (5)
- Drinks
- Water, Hot (4 cups)
- Dairy
- Monterey jack cheese, Grated (1)
- Sour cream (1)
Preparation
Read recipe preparation on thepioneerwoman.com
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Recipe Stats
Published January 10, 2011 (2 years ago).
1,258 people saved this recipe.
