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It is definitely soup weather now, and I am adding soup onto the weekly dinner rotation. Usually my husband and kids like it if I serve homemade rolls or bread, and I like it because it makes a huge pot and the leftovers make great lunches throughout the week. I saw this recipe on Pioneer Woman's website and could not wait to make it. It was delicious! The toppings are what really make this soup amazing - crispy fried tortilla strips, diced avocado and freshly grated pepper jack cheese.
Pioneer Woman's Chicken Tortilla Souprecipe from
Pioneer WomanIngredients:
2-3 Boneless, Skinless Chicken Breasts
1 Tablespoon Olive Oil
1-1/2 teaspoon Cumin
1 teaspoon Chili Powder
1/2 teaspoon Garlic Powder
1/2 teaspoon Salt
1 Tablespoon Olive Oil
1 cup Diced Onion
1/4 cup Diced Green Bell Pepper
1/4 cup 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
3 cups Hot Water
1 can (15 Oz. Can) Black Beans, Drained
3 Tablespoons Cornmeal Or Masa
for the toppings:
4-5 white or yellow corn tortillas
canola oil
diced avocado
shredded jack or cheddar cheese
sour cream (optional)
Directions:
Preheat oven to 375 degrees.
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Mix cumin, chili pepper, garlic powder, and salt.
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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.
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Place chicken breasts on a baking sheet. Bake for 20 to 25 minutes, or until chicken is done.
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Use two forks to shred chicken.
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Set aside.
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Heat 1 tablespoon olive oil in a pot over medium high heat. Chop your bell peppers and onion.
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Add onions, red pepper, green pepper, and minced garlic to the pot.
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Stir and begin cooking, then add the rest of the spice mix that you had set aside earlier.
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Stir to combine, then add shredded chicken and stir.
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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.
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Mix cornmeal with a small amount of water. Pour into the soup, then simmer for an additional 30 minutes. Check seasonings, adding more if needed---add more chili powder if it needs more spice, and be sure not to undersalt.
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Turn off heat and allow to sit for 15 to 20 minutes before serving.
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While your soup is simmering (you can do this step at any point) make your crispy tortilla strips. Preheat a large skillet over medium high heat and add enough canola or vegetable oil to cover the bottom of the pan. Stack 4 or 5 tortillas.
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Use a pizza cutter, or a large knife to slice the tortillas in half, and then into strips.
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Fry for 2 to 3 minutes until lightly browned.
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Remove the tortilla strips and drain on paper towels (or a brown paper bag). Lightly salt and I double dog dare you not to eat one. Or two. Or three. They are soooooo good.
I may or may not have eaten so many of them that I had to made a second batch to serve with the soup.![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHyHAQz3tnc442uiOOy12zSbRAfZXbILTMUg0McPxgEdldVC1jzM2n2tvRyHLB1O_zv5ez5aSdPGEBZfzvYdtTIj_9VkOsAh_cpDjU-kpQ2JypUSId-9v8pMs_-0vTbu4rNdpFkfMcba8/s320/11-18-2011+062.JPG)
Ladle your soup into bowls and top with the diced avocados, crispy tortilla strips and shredded cheese.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL00ys_m2Z595hE147igvMuUMTyfVE8UyAyl8DmXBV-MJ7gJL_WzZMVaQ-6hEyhaoR50bb_ErJcqtvS0KZjvSBZdOoImDpUxr5ydNNtoAdxEBmuTT3QfVWM7aqT3JaMTB54aS1Gol4DME/s320/11-18-2011+064.JPG)
Enjoy!
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