Chicken Tortilla Soup, Garnished with Crispy Tortilla Strips, Shredded Colby Jack Cheese, Diced Red Onion, Avocado and Squeeze of a Lime Wedge.
Nights when we have children's activities, Scouts | Soccer Practice | Etc. and we need to eat at different times, soups are perfect. This recipe is adapted from a "Food Network" Recipe courtesy of Ree Drummond, 2012.
Pair with a Mexican Beer, Pacifico is our current house favorite.
Preperation |
Preheat oven to 375 degrees F.
Mix in a small bowl, add Cumin, Chili Powder, Garlic Powder, Paprika and Salt, then stir. Place Chicken Breasts in a baking dish, drizzle with a little Olive Oil, sprinkle about half of the Spice Mixture on both sides of the Chicken, Lime Juice and Lime Zest of two limes (one lime for each side of chicken) and two sprigs of Cilantro for each Chicken Breast . Set the rest of the spice mixture aside. Cover with foil and bake the chicken through, about 40 mins. Remove from oven and let rest for 15 minutes.
While the chicken is baking, heat Olive Oil in a large pot over medium heat. Add Onions, Red, Yellow and Orange Bell Peppers, Poblano Pepper, Garlic, half of the chopped Cilantro, and Lime Juice and Zest of one Lime and the rest of the spice mixture. Saute the vegetables until they begin to turn golden, about 5 minutes. Add the Corn and Black Beans and saute for about 2 minutes. Add the diced tomatoes and green chiles (Rotel), juice and all. Add the chicken broth, tomato juice, hot water, tomato paste, the rest of the chopped Cilantro, 1/2 teaspoon each of Cumin, Chili Powder, Garlic Powder, Paprika and Salt, stir to combine and bring to a boil.
Reduce the heat, shred the chicken and add to the soup. Let simmer for 15 minutes, taste and add salt as needed.
Drizzle a little Olive Oil, Lime Juice and Zest, Salt and Paprika over the Corn Tortillas, cut into 1/2" strips and place in a toaster oven and cook on 350 degrees F for 12-15 minutes until crispy.
Ladle soup into bowls, garnish with a pinch of Salt, Shredded Colby Jack Cheese, Diced Red Onion, Crispy Tortilla Strips, Avocado with a dash of Paprika and squeeze of a Lime Wedge.
Ingredients |
2 teaspoons ground cumin for spice mixture + 1/2 teaspoon more
2 teaspoons chili powder for spice mixture + 1/2 teaspoon more
1 teaspoon garlic powder for spice mixture + 1/2 teaspoon more
1/2 teaspoon paprika for spice mixture + 1/2 teaspoon more
1/2 teaspoon kosher salt for spice mixture + 1/2 teaspoon more
1/2 teaspoon paprika for spice mixture + 1/2 teaspoon more
1/2 teaspoon kosher salt for spice mixture + 1/2 teaspoon more
3 large boneless, skinless chicken breasts
olive oil
1 diced onion
1 diced red bell pepper
1 diced yellow bell pepper
1 diced orange bell pepper
1 diced poblano pepper
5 cloves garlic, minced
Cilantro, divided, whole and chopped with Lime Juice and Zest
1 10 oz can diced tomatoes and green chiles, (Rotel)
1 diced poblano pepper
5 cloves garlic, minced
Cilantro, divided, whole and chopped with Lime Juice and Zest
1 10 oz can diced tomatoes and green chiles, (Rotel)
6 cups chicken broth
2 cups tomato juice
2 cups tomato juice
4 cups hot water
1 6 oz can tomato paste
3 15 oz cans black beans, drained
2 15 oz can whole kernel corn, drained
4 corn tortillas
2 avocados
1 diced red onion
6 limes
Colby Jack Cheese, shredded
