Chicken Tortilla Soup


  • 2 whole boneless, skinless chicken breasts
  • 1 tbsp. olive oil
  • 1 1/2 tsp. cumin
  • 1 tsp. chili powder
  • 1/2 tsp. garlic powder
  • 1/2 tsp. salt
  • 1 tbsp. olive oil
  • 1 cup onion, diced
  • 1/2 cup red and/or green bell pepper
  • 3 cloves garlic, minced
  • 1 can tomatoes and green chiles
  • 32 oz. low sodium chicken stock
  • 3 tbsp. tomato paste
  • 4 cups hot water
  • 2 cans black beans, drained
  • 3 tbsp. cornmeal
  • 5 corn tortillas, cut into strips

    Garnishes (optional)

  • Sour cream
  • Red onions
  • Guacamole
  • Shredded cheese

Preheat oven to 375 degrees F.  Mix cumin, chili powder, garlic powder and salt in small bowl. Drizzle 1 tbsp. olive oil over both sides of each chicken breast. Sprinkle a small amount of the seasoning mix on both sides of the chicken. Set aside the rest of the spice mix. 

Place chicken breasts on baking sheet. Bake 20-25 minutes or until chicken is cooked through. Let cool slightly and then use two forks to shred chicken into small pieces.  Set aside.

Heat 1 tbsp. olive oil over medium-high heat in a large saucepan. Add onions, peppers and garlic. Stir and cook for 1-2 minutes, then add the rest of the spice mix. Add shredded chicken and stir.

Pour in tomatoes with green chiles, chicken stock, hot 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 (just so it is covered). Pour this mixture into the soup and let continue to simmer for an additional 30 minutes. Check seasonings and adjust if needed. 

Turn off heat and let sit 15 minutes before serving.  

Add tortilla strips 5 minutes before serving Garnish with sour cream, red onions, guacamole, grated cheese, etc. Happy slurping!
by The Savvy Kitchen