Yes, I know it’s summer. Yes, I know it’s hot outside. Yes, I know you think I’m crazy.
But last week, I made chicken tortilla soup. And it was yummy.
Hey, cut me some slack — it was rainy and a little chilly (if 80 degrees counts as chilly?) and I was really looking for any excuse to make some soup.
I found this yummy recipe from The Pioneer Woman and that sealed the deal. I changed her seasonings a bit and added a few things, and I think this recipe is one of the best I’ve tried.
Chicken Tortila Soup
Adapted From: The Pioneer Woman Cooks
2 cups shredded, seasoned chicken.
1 Tbsp olive oil
1 1/2 tsp cumin
1 tsp chili powder
1/2 tsp garlic powder
1 pkg Ranch Dressing mix
1/2 tsp salt
1 cup diced onion
1/4 cup diced green bell pepper
1/4 cup diced red bell pepper
1/4 cup diced yellow bell pepper
3 cloves garlic, minced
2 cans Rotel, drained
32 ounces, fluid Low Sodium Chicken Stock
3 Tbsp tomato paste
4 cups hot water
2 cans black beans, drained
2 cans whole kernel corn, drained
3 Tablespoons cornmeal
5 whole corn tortillas, cut into uniform strips
Shredded monterrey jack and cheddar cheese
Place the olive oil in the bottom of a stock pot on medium-high heat. Add the onions, bell peppers and garlic to the pan and sauté.
Mix the cumin, chili powder and garlic power together in a small bowl. Stir the spices into the sautéed vegetables, along with the Ranch Dressing mix.
Add the shredded chicken and stir to combine. Pour in the chicken broth, then add the Rotel, black beans, corn, tomato paste and water to the pot.
Bring to a boil, then reduce heat and simmer on low for 45 minutes uncovered.
Mix the cornmeal with a small amount of water, then pour it into the soup. Cook for 30 minutes more. Allow to cool a bit before serving.
Top with tortilla strips, sliced avocado, cheese and other garnishes, as desired.