Well, I have to say, for me, it’s officially soup season, when the temperatures dip below 60, that’s it. Yipee. I love soup, any kind. The boys here however sometimes need convincing, that yes, soup can be dinner.
I have made many versions of this Chicken Tortilla Soup, but this one honey, is the best. Loaded with big hunks of chicken (just like a stew) simmered with fire roasted tomatoes, chicken stock, peppers and onions, then topped with creamy avocado, tons of scallions, fresh cilantro and crispy tortilla chips.
And, I have discovered that if I call it a stew, rather than a soup, then they are eager to dig in.
- 2-3 boneless, skinless chicken breasts
- 3 Tablespoons olive oil, divided
- 1 1/2 teaspoons cumin
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1 Tablespoon olive oil
- 1 large onion diced
- 1 diced poblano pepper
- 1 diced red bell pepper
- 3 cloves garlic, minced
- 1 can 28oz fire roasted diced tomatoes
- 2- 32 ounce each, low sodium chicken stock
- 3 Tablespoons tomato paste
- 1 can (15 Oz. Can) black beans, drained
- 3 Tablespoons cornmeal or masa
- 2 fresh limes, halved
- 5 corn tortillas cut into 3 inch strips
- diced avocado
- fresh cilantro, chopped
- sliced scallions
- Preheat oven to 375 degrees.
- Mix cumin, chili pepper, garlic powder, and salt.
- 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.
- Place chicken breasts on a foil lined baking sheet. Bake for 20 minutes,(will simmer in the soup later as well)
- Using two forks shred chicken and set aside.
- Heat 1 tablespoon olive oil in a pot over medium high heat.
- Add onions and peppers, stir around a bit and cook 10 minutes, or until peppers are soft and onions translucent.
- Now add the garlic, stir, cook 30 seconds or so.
- Add the rest of the spice mix. Stir to combine, now add shredded chicken.
- Pour in fire roasted tomatoes, chicken stock, tomato paste, and black beans.
- Bring to a boil, then reduce heat to a simmer. Simmer for 20 minutes, uncovered.
- Mix cornmeal or masa with a small amount of water, mixing well making a loose paste.
- Pour into the soup, simmer for an additional 10-15 minutes.
- In the meantime cut up the tortillas and toss with 1 tablespoon of olive oil and a generous amount of sea salt.
- Place on sheet pan in single layer, bake 8-12 minutes, or until golden brown and crispy, you may have to remove some from around the edge of pan and continue with the rest to ensure none of them burn.
- Ladle soup into warmed soup bowls add a squeeze of fresh lime juice, garnish with crispy tortillas, cilantro, scallions and avocado.