Mexican Tortilla Soup

by Meg on April 24, 2013


All I want to eat right now is fruits and vegetables right now- poor Dave! So, over the weekend when it was a bit chilly I decided to make this Mexican tortilla soup. It was so easy I think it’ll have to be a part of the rotation  Winking smile


Mexican Tortilla Soup(adapted from The Pioneer Woman)

  • 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 tablespoon olive oil
  • 1 cup red diced onion
  • 1 red pepper , diced
  • 2 cloves garlic, minced
  • 1 carton chopped Pomi tomatoes
  • carton of low sodium chicken stock
  • 3 tablespoons tomato paste
  • 2 cups of water
  • 1 cans (15 oz. can) black beans, drained
  • 3 tablespoons cornmeal( I used grits)
  • 1/4 cup fresh cilantro, minced
  • garnishes: cheddar, cilantro, and tortilla chips

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, 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 tomatoes, chicken stock, tomato paste, water, and black beans. Bring to a boil, then reduce heat to a simmer. Simmer for 35 minutes, uncovered.

Mix cornmeal with a small amount of water. Pour into the soup, then simmer for an additional 30 minutes. Turn off heat and allow to sit for 15 to 20 minutes before serving.

Ladle into bowls, and top with your favorite garnishes!


My favorite garnishes: cilantro, tortilla chips and good Cabot cheddar!


So simple & delicious!!

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