Chicken Tortilla Soup

Every time fall comes around and the weather turn colder, I crave soup. For every meal all I want is delicious soup. Every single meal. Including breakfast. 

But what is not to love about soup. They are usually very healthy and warm and comforting. They are prefect to take the chill away from your bones. I have a feeling this won't be the only day this week I make soup and most definitely not the only day I eat soup. 

This soup is a classic if you ask me. I think just about everyone can enjoy a bowl of tortilla soup. It is super healthy and flavorful. And you can always modify it to incorporate different vegetables and different flavors. 

Soups generally are very easy to make they just take a bit of patience in the kitchen because you want to slowly build the flavor. The slow simmering helps reduce the soup a bit and meld the flavors together. This isn't a "spicy" recipe but you could add a little cayenne for an extra kick. Or if you are still trying to use up tomatoes from your garden, toss some more chopped ones into the soup. 

So chill out this weekend with a bowl of soup. Relax and don't think about Monday (Ooops...I just reminded you). 

Chicken Tortilla Soup

Adapted from Pioneer Woman

2 boneless skinless chicken breasts

1 1/2 cups, diced bell peppers

1 cup, diced onion

3 cloves garlic, minced

1 can black beans, rinsed and drained

1 10oz can of Rotel tomatoes and green chilies

2 Tbls olive oil

3 tsp ground cumin

1 Tbls chili powder

1 tsp garlic powder

1 tsp salt (plus more for seasoning)

32 ounces chicken stock

3 cups hot water

3 heaping Tbls tomato paste

3 Tbls cornmeal

4 corn tortillas, cut into strips
1 Tbls fresh squeezed lime juice

Preheat your oven to 375 degrees. Mix the cumin, garlic powder, chili powder and salt together. 

Take your chicken breasts and place in a bowl with 1 Tbls of olive oil and about half of the spice mixture. Use your hands to rub the oil and the spices into the chicken breasts. 

Place the chicken breasts onto a baking sheet and bake in oven for approximately 20-25 minutes or until chicken is cooked through. Remove from oven and shred the chicken with two forks. Set chicken aside. 

In a medium sized pot. Heat 1 Tbls of olive oil over medium heat. Toss in your bell peppers and minced garlic. Sprinkle with the remaining spice mixture. Stir and cook vegetables for a few minutes on their own and then add in your shredded chicken. 

Now add in your can of tomatoes/chilies, chicken stock, water and tomato paste. Stir to combine. Bring to a boil and then reduce heat to a simmer. 

Simmer the soup for approximately 45 minutes. At about 30 minutes, take the cornmeal and in a small bowl combine with a little water. Now add in the cornmeal to the soup. Taste and adjust seasoning as necessary (like adding a bit more chili powder for more spice and be sure to season with plenty of salt). 

Stir and simmer for another 20-30 minutes.

Turn off heat and let the soup stand for about 15-20 minutes. At about 5 minutes before serving, toss in the tortilla strips and the fresh lime juice. Ladle into bowls and garnish with some shredded cheese or any other topping you may like.