Chicken Tortilla Soup

Last week we made some chicken tortilla soup and it was delicious! It made somewhere between 6 & 8 servings so we ate some last week and then froze some in baggies for later!

To make it you will need:

• 2 BONELESS SKINLESS CHICKEN BREASTS
• 2 Tbs OLIVE OIL
• 1 & 1/2 tsp CUMIN
• 1 tsp CHILI POWDER
• 1/2 tsp GARLIC POWDER
• 1/2 tsp SALT
• 1 medium ONION, diced
• 3 cloves GARLIC, minced
• 1 (10 oz.) can ROTEL
• 4 cups (32 oz.) CHICKEN STOCK
• 3 Tbs TOMATO PASTE
• 2 cups HOT WATER
• 1 (15 oz.) can BLACK BEANS
• 1 (15 oz.) can KIDNEY BEANS
• 1 (15 oz.) can WHOLE KERNEL CORN
• 3 Tbs CORN STARCH

To garnish:

• FIESTA BLEND SHREDDED CHEESE
• SOUR CREAM
• TORTILLA CHIPS

Start by preheating your oven to 375 degrees F. Combine the cumin, chili powder, garlic powder, and salt in a small bowl. Then sprinkle some of the spice mixture onto the chicken breasts. Once the oven is up to temperature, bake the chicken for 20 to 25 minutes or until the chicken is cooked through and is no longer pink in the center. 

While the chicken is baking, heat 1 tablespoon of oil in a large pot and then saute the onion. (The onion in the picture below is closer to a puree than 'chopped' because my husband got a little overexcited with the food processor...haha but we just went with it!)

When the chicken is done baking they should look something like this!

After the chicken is cooked through, shred the chicken using 2 forks...

Then add the shredded chicken and the extra spice mixture to the large pot with the sauteed onion.

Next, add the Rotel, chicken stock, tomato paste, hot water, black beans, and kidney beans. Stir everything together and then bring the contents to a boil. Reduce the heat and simmer uncovered for about 30 minutes. 

After the soup finishes simmering, mix 3 tablespoons of cold water with 3 tablespoons of corn starch. Once the cornstarch and water are well mixed, add it into the soup. Once the soup has thickened up a bit, taste the soup and add more spices to taste (you will probably need to add more spices). Then turn off the heat and allow the soup to sit for 15 to 20 minutes before serving.

When the soup has cooled down a bit, serve it up and add your desired toppings!

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Chicken Tortilla Soup

Ingredients:

• 2 BONELESS SKINLESS CHICKEN BREASTS
• 2 Tbs OLIVE OIL
• 1 & 1/2 tsp CUMIN
• 1 tsp CHILI POWDER
• 1/2 tsp GARLIC POWDER
• 1/2 tsp SALT
• 1 medium ONION, diced
• 3 cloves GARLIC, minced
• 1 (10 oz.) can ROTEL
• 4 cups (32 oz.) CHICKEN STOCK
• 3 Tbs TOMATO PASTE
• 2 cups HOT WATER
• 1 (15 oz.) can BLACK BEANS
• 1 (15 oz.) can KIDNEY BEANS
• 3 Tbs CORN STARCH

To garnish:

• FIESTA BLEND SHREDDED CHEESE
• SOUR CREAM
• TORTILLA CHIPS

Directions:

1. Preheat your oven to 375 degrees F. 
2. Combine the cumin, chili powder, garlic powder, and salt in a small bowl. Then sprinkle some of the spice mixture onto the chicken breasts. Once the oven is up to temperature, bake the chicken for 20 to 25 minutes or until the chicken is cooked through and is no longer pink in the center. 
3. While the chicken is baking, heat 1 tablespoon of oil in a large pot and then saute the onion. 
4. After the chicken is cooked through, shred the chicken using 2 forks.
5. Add the shredded chicken and the extra spice mixture to the large pot with the sauteed onion.
6. Add the Rotel, chicken stock, tomato paste, hot water, black beans, and kidney beans to the pot. Stir everything together and then bring the contents to a boil. Reduce the heat and simmer uncovered for about 30 minutes. 
7. After the soup finishes simmering, mix 3 tablespoons of cold water with 3 tablespoons of corn starch. Once the cornstarch and water are well mixed, add it into the soup. Once the soup has thickened up a bit, taste the soup and add more spices to taste (you will probably need to add more spices). 
8. Turn off the heat and allow the soup to sit for 15 to 20 minutes before serving.
9. When the soup has cooled down a bit, serve it up and add your desired toppings!

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