Please excuse the fact that I am more than a day late in posting this recipe! But I do have a delicious soup recipe to share with you. I adapted a chicken tortilla soup recipe, but seeing as how we didn’t have any tortillas on hand, I’ve deemed it Mexican chicken soup. Its super easy to make if you’ve already got some cooked chicken on hand or if you decide to go the rotisserie chicken route. I love that you can customize the toppings for this soup, much like my beloved tacos and burrito bowls. It’s light yet filling and so so good during these winter doldrums.
2 chicken breasts
2 tablespoons olive oil, divided
1 1/2 teaspoons cumin
1 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon salt
1 onion, diced
1 bell pepper, diced
3 cloves garlic, minced
1 can (10 oz.) Rotel tomatoes and green chilies
2 boxes (32 oz.) low sodium chicken broth
3 tablespoons tomato paste
2 cans (15 oz.) black beans, drained and rinsed
3 tablespoons cornmeal or masa
1 cup frozen corn
To garnish: sour cream, shredded cheese, diced avocado, pickled jalapenos, cilantro, etc.
Preheat oven to 375 degrees. Mix cumin, chili pepper, garlic powder, and salt. Drizzle 1 tablespoon olive oil on chicken breasts, then sprinkle a small amount of spice mix on both sides. Set aside the rest of the spice mix. Place chicken breasts on a baking sheet. Bake for 20 to 25 minutes, or until chicken is done. Once cool, cube or shred the chicken and set aside. Heat remaining 1 tablespoon olive oil in a pot over medium high heat. Add onions, bell pepper and minced garlic. Stir and begin cooking, then add the rest of the spice mix. Stir to combine, then add chicken and stir. Pour in Rotel, chicken stock, tomato paste, and black beans. Bring to a boil, then reduce heat to a simmer. Simmer for 45 minutes, uncovered. Mix cornmeal with a small amount of water. Pour cornmeal/water mix and frozen corn into the soup, then simmer for an additional 30 minutes. Check seasonings, adjusting as needed. Ladle into bowls, then top with desired garnishes.