This soup had the right amount of kick and lots of delicious vegetables. If you'd prefer a meatless meal, I would suggest adding another can of black beans or some frozen corn. And rather than add tortillas at the last stage of the cooking process, we opted to top the soup with crushed tortilla chips. Have fun experimenting with different toppings, between pico de gallo, guacamole, shredded cheese, sour cream, and more, you just can't go wrong!
- 1 Tablespoon Olive Oil
- 1 cup Diced Onion
- ¼ cups Diced Green Bell Pepper
- ¼ cups Red Bell Pepper
- 3 cloves Garlic, Minced
- 1/2 teaspoon Cumin
- 1/2 teaspoon Chili Powder
- ½ teaspoons Salt
- 2 cups of shredded chicken
- 1 can (10 Oz. Can) Rotel Tomatoes And Green Chilies
- 32 ounces, fluid Low Sodium Chicken Stock
- 3 Tablespoons Tomato Paste
- 4 cups Hot Water
- 2 cans (15 Oz. Can) Black Beans, Drained
- 3 Tablespoons Cornmeal
- 5 whole Corn Tortillas, Cut Into Uniform Strips Around 2 To 3 Inches
Preparation InstructionsHeat 1 tablespoon olive oil in a pot over medium high heat. Add onions, red pepper, green pepper, and minced garlic. Stir and begin cooking, then add the spices (cumin, salt, chili powder). Stir to combine, then add shredded chicken and stir.
Pour in Rotel, chicken stock, tomato paste, water, 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 into the soup, then simmer for an additional 30 minutes. Check seasonings, adding more if needed—add more chili powder if it needs more spice, and be sure not to undersalt. Turn off heat and allow to sit for 15 to 20 minutes before serving. Five minutes before serving, gently stir in tortilla strips.
adapted from Pioneer Woman's recipe