Pioneer Woman is my hero

Yo

Pioneer Woman has done it again.

First, she's releasing a holiday recipe book which I will be purchasing asap. We are hosting Christmas at our house again this year and I'm helping with Thanksgiving so I'm hoping I can find some new and yummy recipes in here.

I think it went on sale today but if not, it should be out soon. I picked up my last PW cookbook in Target but I'm sure you can order this on Amazon.

I also made a ridiculously awesome chicken tortilla soup on Sunday night. I randomly had all of the fixings in my kitchen so it was a logical choice. I googled chicken tortilla soup and up popped PW. So I pulled out my cookbook and whipped this puppy up.

A few things I did differently.

I used four chicken breasts. I didn't use the hot water or the cornmeal mixture thing. I didn't want it to be real brothy so I skipped that entirely. Mine came out more like a chili which was what I wanted. I also didn't have Rotel so I used diced tomatoes and a can of green chiles. It was fine. I only used one can of black beans because my stomach and beans do not do well together. I added a 1/2 bag of frozen corn. It may have needed a bit more heat so I might add jalapenos and more chile powder in the future. I also used flour tortillas because that's what I had and fried em up for a few minutes. Perfectly fine.

And you absolutely, positively must have all of the garnishes...lots of avocado, sour cream, cheese and cilantro. Wicked yummy and good leftover.

Here's the recipe:

Recipe

Chicken Tortilla Soup

Prep Time:

 10 Minutes

 

Cook Time:

 1 Hour30 Minutes

 

Difficulty:

 Easy

 

Servings:

 8

Print Recipe

Ingredients

• 2 whole Boneless, Skinless Chicken Breasts
• 1 Tablespoon Olive Oil
• 1-1/2 teaspoon Cumin
• 1 teaspoon Chili Powder
• 1/2 teaspoon Garlic Powder
• 1/2 teaspoon Salt
• 1 Tablespoon Olive Oil
• 1 cup Diced Onion
• 1/4 cup Diced Green Bell Pepper
• 1/4 cup Red Bell Pepper
• 3 cloves Garlic, Minced
• 1 can (10 Oz. Can) Rotel Tomatoes And Green Chilies
• 32 ounces, fluid Low Sodium Chicken Stock
• 3 Tablespoons Tomato Paste
• 4 cups Hot Water
• 2 cans (15 Oz. Can) Black Beans, Drained
• 3 Tablespoons Cornmeal Or Masa
• 5 whole Corn Tortillas, Cut Into Uniform Strips Around 2 To 3 Inches
• _____
• FOR THE GARNISHES:
• Sour Cream
• Diced Avocado
• Diced Red Onion
• Salsa Or Pico De Gallo
• Grated Monterey Jack Cheese
• Cilantro

Preparation Instructions

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 baking sheet. Bake for 20 to 25 minutes, or until chicken is done. Use two forks to shred chicken. Set aside.

Heat 1 tablespoon olive oil in a pot over medium high heat. Add onions, red pepper, green pepper, and minced garlic. Stir and begin cooking, then add the rest of the spice mix. Stir to combine, then add shredded chicken and stir.

Pour in Rotel, chicken stock, tomato paste, water, and black beans. Bring to a boil, then reduce heat to a simmer. Simmer for 45 minutes, uncovered.

Mix cornmeal with a small amount of water. Pour into the soup, then simmer for an additional 30 minutes. Check seasonings, adding more if needed---add more chili powder if it needs more spice, and be sure not to undersalt. Turn off heat and allow to sit for 15 to 20 minutes before serving. Five minutes before serving, gently stir in tortilla strips.

Ladle into bowls, then top with sour cream, diced red onion, diced avocado, pico de gallo, and grated cheese, if you have it! (The garnishes really make the soup delicious.)