Enjoy the bold flavor notes of traditional Mexican spices in a warm, comforting soup. Imagine a savory broth chock full of black beans, corn, chilies, sautéed veggies, and spicy chunks of roasted chicken. In a little over an hour, the soup will be ready. Serve with your favorite toppings.
RecipeSavants.comEnjoy the bold flavor notes of traditional Mexican spices in a warm, comforting soup. Imagine a savory broth chock full of black beans, corn, chilies, sautéed veggies, and spicy chunks of roasted chicken. In a little over an hour, the soup will be ready. Serve with your favorite toppings.Smart Recipes, Mexican Recipes, Chicken,Dairy Recipes, RecipesChicken,DairyMexicanChicken Tortilla SoupPT1H15MServes 1
Ingredients:
2.5 Pounds Chicken Breasts3 Tablespoons Olive Oil2 Teaspoons Dried Oregano1.5 Teaspoons Red Chili Powder4 Teaspoons Ground Cumin6 Cloves Garlic1 Teaspoon Kosher salt1 Large Yellow Onion2 Teaspoons Ancho Chili Powder1 Teaspoon Smoked Paprika1 Teaspoon Onion Powder1 Large Green Bell Pepper14 Ounces Diced Tomatoes8 Ounces Black Beans0.5 Pound Frozen Whole Kernel Corn1 (4-Ounce) Can Diced Green Chilies4 Cups Chicken Stock3 Tablespoons Tomato Paste2 Teaspoon Salt0.25 Cup Cilantro Leaves0.25 Cup Corn Tortilla Chips0.5 Cup Sour Cream0.5 Cup Mexican Style Shredded Cheese1 Large LimePreheat the oven to 375 degrees. Grease a large cookie sheet. Meanwhile, In a large bowl, add chicken breasts, 3 cloves of minced garlic, 1 tablespoon of oil, 1 teaspoon of oregano, 2 teaspoons of cumin, red chili powder and kosher salt and toss to coat well.Arrange the chicken breasts onto the prepared cookie sheet in a single layer. Bake for about 25 minutes. Remove chicken from oven and set aside to cool for about 5 minutes. With 2 forks, shred the chicken and set aside.In a large Dutch oven, heat 2 tablespoons of oil over medium heat and saute bell pepper and onion for about 5 minutes, stirring frequently. Add 3 cloves of minced garlic, 1 teaspoon of oregano, 2 teaspoons of cumin, ancho chili powder, paprika and onion powder and stir to combine. Stir in black beans, corn, tomatoes, green chilies, tomato paste, chicken stock and salt and simmer for 5 minutes. Stir in shredded chicken and continue to simmer for another 15 minutes.Serve hot with the a garnish of cilantro, tortilla chips, sour cream and cheese with lime wedges.