In honor of this years Cinco de Mayo I cooked the amazing – Chicken Tortilla Soup. While this dish has always been a favorite of mine, I’ve never actually made it! You have to remember that I am still a cook in training (training myself ;), there is a lot of recipes I have not cooked! But to add another delicious creation to my list is what I am all about these days. This dish is not only one of my favorite soups, it is one of my favorite meals..period.
To properly make this recipe, was to use no short-cuts. I wanted a somewhat complex recipe that used a variety of ingredients; I wanted the best flavor. As a guideline, I somewhat followed the Pioneer Woman’s recipe (from The Cooking Channel), but with a few of my own variations.
Here is the link: http://thepioneerwoman.com/cooking/2011/01/chicken-tortilla-soup/?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+pwcooks+%28The+Pioneer+Woman+Cooks!%29
I made absolutely no short-cuts with this recipe. I spend a good couple hours on my feet in the kitchen, doing what all those true domestic divas do around the world everyday. While my feet were aching and hands sore from chopping, I loved every minute of this long process in the kitchen.
I also had a little liquid assistance 😉
While cooking this delicious recipe, I realized that cooking soups is probably one of my favorite types of dishes to make. I’m not sure why! Maybe it is the combination of various spices, herbs, and ingredients. Or maybe the smells that fill the household that just warm your soul and electrify your taste-buds. Or it could be the hearty warmth and taste..ya the savory taste of the soup could have a lot to do with it. Chicken Tortilla Soup does NOT disappoint on taste. Especially with this recipe!
Lets take a minute and talk about taste. Oh my. First off, it comes down to the spices. I will never buy another pre-mixture taco seasoning for the rest of my life. A combination of Cumin, Chili Powder, & Garlic Powder does the trick and packs a much better punch then whats in the packet (it’s also a much healthier option without all those added salts/sodium/& artificial flavors!). The heat and flavor that comes from this combination is so perfect.
Your chicken for the soup will love you when your rub them down with these spices!
As I make another soup I recognized that I’ve learned a few tricks along the way. For instance, ingredients like onion, garlic, or green pepper (fresh veggies ingredients) are like your foundation for flavor within a soup. Your spices and dry ingredients are your friends; use them when necessary and accordingly. Also, the lower the heat and slower the cooking..the better the taste!
Either way, my first effort at Chicken Tortilla Soup was a fantastic success. The mixture of spices, beans, herbs, veggies, and chicken bring a flavor that is really something. With this recipe I learned that with certain dishes..don’t make the shortcuts, taking the long way will bring the benefits (well, at least to your taste-buds!)
Oh, and P.S. Do not forget the toppings on this dish, they really add something to the flavor!
- 3 – Boneless, Skinless Chicken Breasts
- 1 1/2 Tsp – Cumin
- 1 Tsp – Chili Powder
- 1/2 Tsp – Garlic Powder
- 1/2 Tsp – Salt
- 1 Cup – Onion (chopped)
- 1/4 Cup – Green Pepper (chopped)
- 3 – Cloves Garlic (Minced)
- 1 Can – Tomatoes and Green Chilis
- 3 can – Chicken Broth
- 3 Tbs – Tomato Paste
- 3 Cups – Hot Water
- 2 Cans – Black Beans (drained)
- 5 – Corn Tortillas (cut into strips)
- Garnish with: Tortilla Chips, Sour Cream, Cheese, & Cilantro
- Preheat your oven to 375, we gotta cook our chicken!
- In a small bowl, mix together your cumin, chili powder, garlic powder, and salt.
- Season your chicken breasts with the mixture and drizzle them with vegetable oil on a baking sheet.
- Bake for 20 to 25 minutes.
- Now, chop up your onion, green pepper, and garlic.
- In a large pot, heat a tbs of vegetable oil over medium heat.
- When your chicken is done, shred it with two forks.
- Add your onion, green pepper, and garlic with your seasoning mixture to your pot.
- Cook them up until your veggies are tender.
- Add in your chicken.
- Pour in your tomato & green chili, chicken broth, tomato paste, water, and black beans.
- Bring to a boil then reduce to a simmer and cook uncovered for a little over an hour.
- Turn off your heat and allow your soup to sit for about 10 to 15 minutes. You want all those flavors to mix!
- About 5 minutes before serving, add in your tortilla strips.
- Let those tortillas soften up, then spoon your soup into bowls.
- Like I said, don’t forget the toppings!
Served with Cilantro-Lime Rice and Refried Black Beans!