Chicken Tortilla Soup

Chicken Tortilla Soup

2 Boneless Skinless Chicken Breast
4 Cups of Chicken Stock
1 Can of Black Beans (15oz) drained
1 Can of Diced Tomatoes & Green Chilis (10oz)
1 Spoonful of Tomato Paste
2 Cups of Water
2 Chopped Carrots
1 Diced Jalapeno
1 Chopped Bell Pepper
1 Chopped Onion
3 Cloves of Garlic
2 TB of Masa or Cornmeal
2 TB Chili Powder
2 TB Garlic Salt
2 TB Cumin
4 Corn Tortillas cut into strips

Mix the 3 spices in a small bowl.  Sprinkle chicken generously but not using all of the spices.  Bake in oven at 375 for 45 minutes.  In the meantime cook onion, carrots, bell pepper, jalapeno and garlic in skillet.  Pour into blender when vegetables are soft with the can of tomatoes/chilis.  Blend and pour into slow cooker (set at high). Add beans, tomato paste, water, chicken stock and remaining spices to slow cooker.  Stir to combine.  Mix a couple of TB of cold water with masa and add to soup.  When chicken is done, shred and add to soup.  Cook for 3 hours.  When soup is thick and flavorful add the tortillas.  Serve and top with garnishes (sour cream, avocado, cheese, chopped red onion).

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