Last spring I shared a good chicken tortilla soup recipe that I had come across. Well, I have just found a new recipe for tortilla soup that has kicked that recipe to the curb. I loved the below soup recipe. This recipe is a little more time consuming then my original post but the extra time is well worth the effort. This soup has tons of flavor, is hearty and comforting, yet low in fat. I can't think of anything else to say to sell this soup other then you've just got to trust me and make it!
** adapted from My Life as a Mrs.
Prep/Cook Time: 1 hour
2 large boneless skinless chicken breasts
2 tablespoons olive oil, divided
2 teaspoons cumin
1 teaspoon Cayenne pepper
2 teaspoons garlic powder
1 medium onion, diced
1 red bell pepper, seeded and diced
1 green bell pepper, seeded and diced
1/2 cup frozen corn
4 cloves garlic, minced
4 tablespoons tomato paste
32 ounces low sodium chicken broth
3 cups hot water
1 (10 oz) can Rotel tomatoes with green chilies
2 (15 oz) cans black beans, drained and rinsed
3 tablespoons cornmeal
5 corn tortillas, cut into strips
Optional Garnishes: sour cream. cilantro, diced avocado, shredded Monterrey Jack cheese, and red onion
Preheat oven to 375°. Mix together the spice mix: cumin, Cayenne, and garlic powder. Cover a baking sheet with aluminum foil and then spray it with cooking spray. Drizzle 1 tablespoon of the olive oil evenly on the chicken breasts, and place them onto the baking sheet. Sprinkle two teaspoons of the spice mix on both sides of the chicken breast (reserve the rest of the spice mix for later). Bake chicken for 25 minutes, or until chicken is done. Shred chicken by pulling them apart using two forks and set aside.
Meanwhile, heat the remaining 1 tablespoon of olive oil in a large pot over medium high heat. Add the chopped onions, red pepper, and green pepper. Allow to cook for 3-5 minutes, or until veggies begin to soften. Add in the garlic and stir for another minute or two. Next, stir in the remaining spice mix and then add the shredded chicken and stir until combined. Stir in the tomato paste and then add the Rotel, chicken broth, water, black beans and frozen corn. Bring to a boil and then reduce heat to a simmer and allow to simmer for 10-15 minutes.
Mix the cornmeal with a splash of water and pour into the soup. Allow soup to continue to simmer for an additional 15-30 minutes. While the soup is simmering, heat a small skillet over high heat. Spray with cooking spray and add the tortilla strips. Season with a sprinkle of cumin and cayenne pepper. Saute until crispy, about 5 minutes. Serve the soup topped with crispy tortilla strips and your favorite garnishes.