Chicken Tortilla Soup

Southern Alberta and British Colombia are having extreme snow storms today. In Red Deer (where I am from) the college is actually closed – super rare, for a province where snow is more than expected. University of Alberta (where I go) is not closed. I walked to class today. I am currently watching the weather network, trying to mentally prepare myself for the week ahead. Brrr. Needless to say, I am very thankful for leftover soup.

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(My parents house… ah!)

It occurred to me that pretty much every week (at least in the winter) I make a huge pot of soup and then eat it for at least 3 days, and store the rest in the freezer. I did not realize that this is a thing that I do, but I am super okay with it.

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I am kind of in love with this soup. It is perfectly spicy and there are so many flavours and textures that just work so well together. This one is going into my regular rotation for sure.

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Don’t be intimidated by the long list of ingredients, it is super easy and ALL of the garnishes are so worth it.

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Chicken Tortilla Soup

Adapted from The Pioneer Woman

Serves 8 & freezes well 

1 whole Chicken, cooked & shredded*

1 tbsp Olive Oil

1 cup Yellow Onion, diced

1/4 cup Green Bell Pepper, diced

1/4 cup Red Bell Pepper, diced

1/4 cup Yellow Bell Pepper, diced

3 cloves Garlic, minced

1 tsp Cumin

1 tsp Paprika

1/2 tsp Salt

1/2 500 ml can Diced Tomatoes with Spicy Red Pepper

4 cups Chicken Stock (or Bouillon)

3 tbsp Tomato Paste

4 cups Hot Water

1.5 cups canned Black Beans, rinsed

3 tbsp Cornmeal

For the Garnishes 

Red Onion, diced

Avocado, diced

Cheddar Cheese, grated

Tortilla Chips, crumbled**

Sour Cream

Cilantro

Lime Juice

1. Heat olive oil in a large stockpot over medium heat. Add in onions, 3 kinds of peppers, and garlic. Cook, stirring occasionally, for 3-4 minutes until the vegetables are soft. Add in the spices and shredded chicken, and stir well.

2. Add in canned diced tomatoes, chicken stock, tomato paste, water, and black beans. Bring soup to a boil and then reduce heat to a simmer. Simmer uncovered for 45 minutes.

3. Mix cornmeal with about 2 tbsp of warm water. Add mixture into soup, then continue to simmer for another 30 minutes.

4. Turn off heat, and allow to sit for another 20 minutes before serving.

5. Ladle into bowls and top with red onions, avocado, cheddar cheese, tortilla chips, sour cream, cilantro, and lime juice. (Best enjoyed while wrapped in blankets and watching Netflix, obviously)

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* Alternatively, you could bake two chicken breasts in the oven for 20-25 minutes at 375 degrees and then shred.

** Rather than crumble tortilla chips (I cannot buy them on account of I will eat them all in 2 days…) you can make your own tortilla strips. To do this, I spread about 1 tbsp (maybe less) onto both sides of a single tortilla, cut it in half, and then cut each half into small strips. Then, bake in the oven for 12 to 15 minutes, flipping halfway through.

 

 

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One thought on “Chicken Tortilla Soup

  1. Pingback: Roasted Red Pepper Hummus with Cilantro | Sweet Mayberry

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