Seriously, who doesn’t love Chicken Tortilla Soup? It’s one of our family’s favorites. Yay for soup weather!
Start with some spices. Cumin, garlic, chili powder and salt.
EVOO on two chicken breasts.
Apply the seasoning mix.
Cook at 375 for 20 mins.
Once cooled, shred the meat with a couple of forks. You can also use store bought rotisserie chicken instead.
Add some extra seasoning mix to some diced veggies. I used onion, red bell pepper, and garlic. Sauté for 5 mins.
Crack open a can of Rotel.
Add it to the pot with shredded chicken.
Pour in some chicken stock. I used a whole 32 oz. carton.
Add 3 T. of tomato paste. This gives it a nice depth of flavor.
Also add 4 cups of water and re-season with salt (or more of the spice mix, if desired).
Throw in a can of corn. Frozen would work here, too.
Boil, then simmer for 30 mins.
Then add 3 T. of corn meal (mixed with a little warm water). Simmer for another 20-30 mins.
Get your garnishes ready.
We like cilantro, diced red onion, lime, cut up corn tortillas, diced avocados and of course, cheese!
I really wanted to add some beans for more heft and protein but I only had cannellini beans in my pantry. Since these beans are very creamy and soft, I waited until the last 5 mins. to add them. I would normally prefer black beans, kidney, or pinto but oh well.
The soup was absolutely delicious, nonetheless! All the flavors we love… packed full of protein and veggies.
Oh, how I adore soups!
And the kids have fun adding their toppings. “More cheese, please!!”
There are lots of versions of Chicken Tortilla Soup. Give this one a try. You won’t be disappointed!
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