Yield: 12

Carol's Chicken Tortilla Soup

Carol's Chicken Tortilla Soup by www.whatscookingwithruthie.com
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes

Ingredients

  • 2 whole boneless, skinless chicken breast
  • 1 Tbs olive oil
  • 1 1/2 tsp cumin
  • 1 tsp chili powder
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1 Tbs olive oil
  • 1 cup diced onion
  • 1 can diced tomatoes
  • 1 small can green chilies
  • 32 oz low sodium chicken stock
  • 2-3 small cans tomato sauce
  • 4 cups hot water
  • 1 can black beans, drained
  • 2 cans pinto beans, drained
  • For the Garnishes:
  • Tortilla Chips
  • Sour Cream
  • Diced Avocado
  • Salsa or Pico de Gallo
  • Grated Monterey Jack Cheese
  • Cilantro

Instructions

  1. (Follow directions or use rotisserie chicken meat and place all ingredients in crockpot on high for 3 hours or low for 6 hours.)
  2. Preheat oven to 375 degrees.
  3. Mix cumin, chili pepper, garlic powder, and salt.
  4. Drizzle 1 tablespoon olive oil on chicken breasts, then sprinkle a small amount of spice mix on both sides.
  5. Set aside the rest of the spice mix.
  6. Place chicken breasts on a baking sheet.
  7. Bake for 20 to 25 minutes, or until chicken is done.
  8. Use two forks to shred chicken.
  9. Set aside.
  10. Heat 1 tablespoon olive oil in a pot over medium high heat.
  11. Add onions.
  12. Stir and begin cooking, then add the rest of the spice mix.
  13. Stir to combine, then add shredded chicken and stir.
  14. Pour in diced tomatoes, chicken stock, tomato sauce, water, black beans, and pinto beans.
  15. Bring to a boil, then reduce heat to a simmer.
  16. Simmer for 45 minutes, uncovered.
  17. Check seasonings, adding more if needed.
  18. Ladle into bowls, then top with garnishes.