This Chicken Tortilla Soup is delicious served with or without all the garnish choices! NOM NOM! How can you NOT Love this soup! It is a family Fave, for sure! #SoNomNom4u #chickentortillasoup
Chicken Tortilla Soup.
1 yellow bell pepper, chopped
1 orange or red bell pepper, chopped
1 large onion, chopped
4 cloves of garlic, chopped
1 can Rotel
1 can black beans, drained and rinsed
5 TBSP Cumin
3 TBSP Chili Powder
2 tsp corriander
2 tsp. smoked paprika
2 tsp Tabasco
1 (6 oz) can of tomato paste
2 TBSP fresh cilantro, chopped
3 tsp chicken bouillon powder or 3 cubes
1/2 cup cornmeal mixed in with 1 cup of chicken broth
Salt and pepper to taste
2 boneless, skinless chicken breasts or thighs (I cook mine in instant pot in water for 20 minutes, then throw them into the paddle to shred.)
2 (32 oz) boxes/cans chicken broth
1 package corn tortillas
1/2 fresh lime, squeezed
Fresh Fried Tortilla Strips:
1 Package of Corn Tortillas. (Make sure they are CORN tortillas and not flour tortillas!)
Oil in Deep Fryer or Medium pot (with pot filled with oil only 1/4 way)
Cut tortillas stack into thin strip with sharp knife, then cut in half. I do half the stack at a time.
Fry all strips in batches until golden and crispy. Drain on paper towels and slightly salt.
Possible Garnishes (use some, all or none) :
Fried corn tortilla strips
Fresh, chopped cilantro
Fresh Chopped onion
Sour Cream
Freshly Grated Cheddar Cheese (I love Cabot Seriously Sharp White Cheddar!)
fresh off the cob corn kernels
On Stovetop:
In a Large pot, heat olive oil. Add bell peppers, onion, and garlic. Cook for about 5 minutes. Add Rotel and drained, rinsed black beans. Add Cumin, chili powder, corriander, chicken bouillon powder, Tabasco, cilantro, salt and pepper. Add All but 1 cup of chicken broth. Set 1 cup of chicken broth aside. Add chicken . Boil until chicken is cooked thoroughly. Remove chicken and shred in stand alone mixer with paddle or with a fork. Put chicken back in. Add cornmeal mixture and stir well.
While soup is boiling, take 1 cup of reserved chicken broth and mix with 1/2 cup of cornmeal. Set aside until you add chicken to the soup. Simmer on low for about 10 minutes Serve soup hot with fresh fried tortilla strips and various garnishes!
In Instant Pot:
On SAUTE Mode, heat olive oil. Add bell peppers, onion, and garlic. Cook for about 5 minutes. Add Rotel and drained, rinsed black beans. Add Cumin, chili powder, corriander, chicken bouillon powder, Tabasco, cilantro, salt and pepper. Add All but 1 cup of chicken broth. Set 1 cup of chicken broth aside. Add chicken. Set MANUAL to 15 minutes. Release pressure after time is finished and remove chicken and shred in stand alone mixer with paddle or with a fork. Put chicken back in. Add cornmeal mixture and stir well. If not serving right away, keep on low heat to keep soup warm until ready to serve.
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