Oh man, do I have a soup for you!
Okay, I know I’m prone to excitement on this blog.
But, this is the best soup I have had in such a long time.
It’s basically everything you love about Mexican food, all brilliantly designed to fit in a soup bowl.
I had previously tried the French onion soup over at Tina’s My Life as a Mrs. blog and just about flipped my lid at how delicious it was.
And I don’t even really like French onion soup.
So, I figured two-for-two?
The only change I made to this recipe was to leave out the tortilla strips on top.
Instead I made little wedges of cheese quesadillas on the side.
Kind of like grilled cheese sandwiches, except on the Mexican theme.
How stinkin’ cute, I know.
Hurry up and try this soup.
It makes a big ole’ batch, so you can freeze half for later.
You will be so pleased with me.
- 3 boneless skinless chicken breasts
- 3 tablespoons olive oil, divided
- 2 teaspoons cumin
- 2 teaspoons chili powder
- 2 teaspoons garlic powder
- 2 teaspoons salt
- 1/4 teaspoon of Cayenne
- 1 medium onion, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 4 cloves garlic, grated
- 4 tablespoons tomato paste
- 32 ounces low sodium chicken broth
- 3 cups hot water
- 1 (10 oz) can Rotel tomatoes and green chilies
- 2 (15 oz) cans black beans, drained and rinsed
- 3 tablespoons cornmeal
- 4 medium tortillas
- 1 cup Mexican cheese
Red Onion, diced
Preheat oven to 375°. Mix together the spice mix: cumin, chili powder, garlic powder, salt and cayenne. Spray a baking sheet with cooking spray. Drizzle 1 tablespoon of the olive oil evenly on the chicken breasts, and place them onto the baking sheet. Sprinkle a teaspoon or two of the spice mix on both sides of the chicken breast (Reserve the rest of the spice mix for later). Bake chicken for 20 to 25 minutes, or until chicken is done. Shred chicken by pulling them apart using two forks and set aside until ready to use.
While the chicken is cooking, heat the remaining 1 tablespoon of olive oil in a large pot over medium high heat. Add the chopped onions, red pepper, and green pepper. Allow to cook for 3-5 minutes, or until veggies have begun to soften. Add in the grated garlic and stir for another minute or two.
Next, stir in the remaining spice mix and then add the shredded chicken and stir until combined. Stir in the tomato paste and then add the rotel, chicken broth, water, and black beans. Bring to a boil (stirring often) and then reduce heat to a simmer and allow to simmer for 10-15 minutes.
Mix the cornmeal with a splash of water and pour into the soup. Allow soup to continue to simmer for an additional 15-30 minutes. Taste to check seasonings, adding more salt or cayenne if needed. While that’s simmering, add a 1/2 tablespoon of olive oil to a nonstick frying pan. Let oil heat up on medium until shimmering. Place one of tortillas down in the pan and cover with half of the cheese. Add second tortilla and watch for cheese to melt. When first side is brown, flip it over. Cut into four slices and keep warm. Repeat with next two tortillas and cheese.
Add any desired garnishes to the soup and enjoy!
[Source: My Life as a Mrs.]