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.