I couldn’t resist making something a little bit Mexican for Día de los Muertos…
I don’t have a drop of Mexican blood in my ancestry, but I prefer Día de los Muertos to Halloween.
I especially love this recipe because the added cornmeal thickens it up nicely. The main thing I changed was to fry the tortilla chips (perfect in the air fryer) before adding them to the soup.
Chicken Tortilla Soup
Adapted from The Pioneer Woman
Ingredients
- 2 boneless, skinless chicken breasts
- 2 Tbsp olive oil, divided use
- 1-½ tsp cumin
- 1 tsp chili powder
- ½ tsp garlic powder
- ½ tsp salt
- 1 cup diced white onion
- ¼ cup diced green bell pepper
- ¼ cup diced red bell pepper
- 3 cloves garlic, minced
- 1 10-oz can Rotel tomatoes w/green chilies
- 32 oz chicken stock
- 3 Tbsp tomato paste
- 2 cans black beans, drained
- 3 Tbsp cornmeal
- 5 corn tortillas, cut into strips
- Diced avocado, sour cream, cheese, more tortilla chips, cilantro, and/or diced red onion for garnish
Preheat the oven to 375°F.
In a small bowl, mix cumin, chili powder, garlic powder, and salt. Drizzle the olive oil over the chicken, rub it in, and sprinkle both sides with a little of the spice mix, saving the rest for later.
Place the seasoned chicken breasts on a sheet pan and bake for 20-25 minutes or until done. Shred the chicken with two forks and set aside.
Heat one tablespoon of olive oil in a large pot over medium-high heat. Add the onions, red and green bell peppers, and garlic, stirring. Add in the spice mix, then stir in the shredded chicken.
Next, add the Rotel, chicken stock, tomato paste, and black beans, stirring to combine. Bring to a boil, then reduce to a simmer and cook uncovered for 45 minutes.
While the soup is cooking, prepare the tortillas.
If you have an air fryer, spray the tortilla strips, toss, and lay them in the air fryer basket. Fry them at 400º for about 2 minutes. Toss and fry again. Keep doing that until they are crisp and golden.
No air fryer? Preheat oven to 400º F. Spray the tortilla strips with cooking spray and lay on a sheet pan lined with aluminum foil. Bake, tossing the strips every few minutes, until done.
Mix the cornmeal with a couple of tablespoons of water. Add to the soup and simmer for another 30 minutes. Taste and adjust seasonings, adding more if needed. Turn off the heat and stir in the tortilla chips.
Pour soup into bowls and serve with garnishes. Makes about 6 servings.
