I hope you are warm and cozy and blissfully watching snowflakes fall from the sky. I thought I would bring you a mexican fiesta in a bowl to liven' it up a bit! Imagine the Barefoot Contessa and the Pioneer Woman coming together to your party . . . this soup is what they would bring. Enjoy.
Chicken Tortilla Soup
*you can leave out the chicken
1 tsp cumin
1tsp chili powder
1 tsp garlic powder
2 whole boneless, skinless chicken breasts
good olive oil
salt and pepper
2 cups chopped yellow onion
1 cup chopped celery
2 cups chopped carrots
1/4 cup chopped green bell pepper
1/4 cup chopped red bell pepper
3 cloves of minced garlic
2 or 3 jalapenos, seeded and minced
1 can of Rotel tomatoes and green chilies
32 ounces of low sodium chicken stock
3 tbsp tomato paste
1 can of black beans
3 tbsp cornmeal
5 whole tortillas, cut into 2-3 inch strips
Salsa or Pico de Gallo
Grated Monterey or Cheddar cheese
Make your seasoning for the chicken rub and the soup.
Preheat oven to 375 degrees. Rub the chicken breasts with olive oil and half of the spice mix.
Roast for 20-25 minutes, until done. When the chicken is cool enough to handle, shred the meat with a fork and set aside.
Chop and mince all of your vegetables and herbs.
Heat 3 tablespoons of olive oil in a large pot or dutch oven. Add the onions, celery, carrots, and bell peppers and cook over medium-low heat for 10 minutes, or until the onions start to brown. Add the garlic and cook for 30 seconds.
Add the chicken, chicken stock, Rotel can of tomatoes and chiles, beans, tomato paste, jalapeno, and remaining spice mix.
Bring to a boil. Reduce heat and simmer for 30 minutes.
After 30 minutes, add cornmeal mixed with a small amount of warm water.
Simmer for another 30 minutes. Check seasonings and add more if needed.
Prepare the garnishes for the soup.
When the soup is done cooking, remove from heat and add tortilla strips.
Let the soup stand for 15 minutes before serving.
Ladle into bowls. Garnish with all the yummy toppings of choice.