This cozy weather just screams soup to me. Often, our Sundays are filled with football on the TV, lots of board games or puzzles and a comforting soup simmering on the stove. For some reason, the hustle and chaos tends to slow down this time of year for us and I absolutely love it.
A pot of chili is a typical go-to on days like this, but this Chicken Tortilla Soup will knock any pot of chili on its bottom. It’s still rich an hearty like a chili, but the bright, fresh flavors totally set it apart. It’s a perfect one-pot to make on a Sunday…and the leftovers make outstanding lunches throughout the week! Great for that game-day party, too…just set up a ‘soup bar’ with bowls, spoons and all the toppings and everyone can build their own bowl. Such a fun switch to the soup rotation!
Chicken Tortilla Soup
*notes: the tortilla strips recipe below is outstanding…and my favorite part of the soup. If you are wanting to eliminate that step feel free; you can use store bought tortilla chips as a topping instead.
2 Cups Shredded Rotisserie Chicken
2 Tablespoons Olive Oil
1 Medium Onion, diced
1 Red Bell Pepper, diced
5 Cloves Garlic, chopped
1 1/2 Teaspoon Cumin
1 1/2 Teaspoon Chili Powder
1 1/2 Teaspoon Salt
1 (15 oz) Can Fire Roasted Tomatoes
1 (4 oz) Can Green Chillies
3 Tablespoons Tomato Paste
1 (15 oz) Can Black Beans, rinsed
1 (15 oz) Can Pinto Beans, rinsed
5 Cups Low Sodium Chicken Stock
3 Tablespoons Cornmeal
2 Cups Baby Spinach Leaves, optional
1/4 Cup Peanut Oil (any high temp cooking oil will do)
6 Soft Corn Tortillas
Heat olive oil in a large soup pot or dutch oven over medium-high heat. Add onion and red pepper, and cook until they begin to soften, about five minutes. Add garlic, cumin, chili powder and salt and cook for one minute, stirring constantly. Next, add tomato paste, chicken, tomatoes, chillies, beans and chicken stock. Bring to a boil and simmer, uncovered for about 20 minutes, stirring occasionally. Mix cornmeal with 1/4 cup of water and stir the mixture into the soup. Cook, on low heat, for 20 additional minutes. Stir in spinach, if using, right before serving and allow it to wilt down for about two minutes.
While soup is simmering on the stove, prepare your tortillas for topping. Lay out tortillas on a cutting board and brush both sides with peanut oil. Slice tortillas into strips, place strips on baking sheet and bake for 10-12 minutes, or until they are crisp and golden. Here’s what they will look like after you cut them and before you place them on the cookie sheet.
Ladle soup into bowls and top with avocado, jalapeño, sour cream, cilantro and tortilla strips and serve.
Adapted from this recipe.