Chicken Tortilla Soup

Last weekend, my family and I took a road trip to Arizona to celebrate our niece, Alyssa's 7th birthday, and our youngest niece, Andreea's dedication to the Lord. Since it's about a 12-hour drive from Sacramento to Phoenix, we decided to stop midway (in Orange County) and stayed at my sister's house overnight, thereby breaking up the long drive in half.

While on the long road, we stopped and ate at a couple of fast food places, one of them being my fave (of course!) In & Out. I finally had an excuse to break down and have a hamburger...I mean, long drive, no kitchen, no place to cook from scratch...what else could I do?

However, I couldn't wait to finally make it home and get back in the kitchen. I have to say, it'll probably be awhile before we have another entree off the fast food menu, but I sure won't miss it much. And although I enjoyed my In & Out burger, I enjoy having a home-cooked meal more, especially when it means I can make this delicious chicken tortilla soup!

Now a word of advice: if you can't find diced tomatoes with green chilies at your local supermarket, you may use a can of plain diced tomatoes and a small can of green chilies, and that wound render the same results. I prefer to use the brand Rotel and, when I find it on sale, Muir Glen.

I'll be honest, when my son, Joey tells me, "mom, your chicken tortilla soup is amazing," no fast food item tastes better than a compliment like that!

Food for My Soul: "Blessed are those who hunger and thirst for righteousness, for they will be filled." Matthew 5:6

 

Shred cooked chicken and set aside. In a stockpot, saute onion. 

Pop open a can of diced tomatoes with green chilies and add to stockpot. Stir in the bell peppers and garlic. Simmer for 5-7 minutes.

Add broth and water: bring to a boil. Stir in the shredded chicken, corn, beans, and spice mix. Simmer for 30 minutes. Add the cornmeal and simmer 20 minutes more.

Ladle soup into bowl, stir in tortilla strips, and top with choice of garnishes.

Chicken Tortilla Soup
Ingredients:
1 tbsp cumin
2 tsp chili powder
1 tsp garlic powder
1 tsp salt
2 tsp olive oil
2-3 boneless, skinless chicken breasts
1 onion, diced
3 garlic cloves, minced
1 can (14.5 oz) diced tomatoes with green chilies
1/4 cup red bell peppers, diced
1/4 cup green bell peppers, diced
1/2 cup frozen corn kernels
2 cups low-sodium chicken broth
1 1/2 quarts water
1 can (14.5 oz) black beans, drained
1/3 cup cornmeal
1 can (8 oz) tomato sauce
3 corn tortillas, cut into 2-3 inch strips

Garnishes:
Diced red onion
Diced avocados
Sour cream
Cilantro (I prefer parsley in mine)

Directions:
1. Make a spice mix: combine cumin, chili powder, garlic powder, and salt. Sprinkle a small amount of spice mix on both sides of chicken breast. Set aside the rest of the spice mix.

2. Heat a stockpot over medium heat, add oil and cook until hot. Add chicken and brown on both sides. Cook until well done. Take off heat, let rest for 15 minutes, then use two forks to shred chicken. Set aside.
3. To the same pot, add onions and saute for 2-3 minutes, until slightly softened. Stir in minced garlic, diced tomatoes (with its juices) and bell peppers. Cook 5-7 minutes, until boiling.
4. Pour in broth, water and the rest of the spice mix. Bring to a boil, then reduce heat to low. Add shredded chicken, corn and black beans. Simmer for 15-20 minutes, uncovered.
5. Stir in cornmeal and tomato sauce; simmer for 20 minutes more. Adjust seasonings.
6. Ladle into bowls, stir in tortilla strips, and top with choice of garnishes.

(Slightly adapted from Pioneer Woman)