Tuesday, November 9, 2010

Mexican Chicken Tortilla Soup

I am so ready for it to stay cold outside all day and night here in Texas.  This weather is crazy!  I made a menu plan for the next week, did all my grocery shopping, and was all prepared for some cold weather meals.  I don't care that it was in the 70's when it was time to start making dinner.  I was still going to make some flavorful Mexican Chicken Tortilla Soup with all the toppings...and I'm so glad that I did.  This is a little twist on my Chicken Tortilla Soup since I added in some extra veggies.  My hubby and I thought it was quite tasty.

I served up my kid's soup in their new little coffee mugs to get them more excited about eating soup for dinner.  I will try anything to transform them into soup lovers, or I would just settle for them eating at least half of their soup.  It worked on 2 out of 3 kids.  You can't win them all!


1 lb boneless, skinless chicken breasts
kosher salt
garlic powder
smoked paprika
chili powder

1 T Olive oil
1 Yellow onion, chopped
1 Poblano pepper, seeded and chopped
2 Cloves garlic, minced
1 - 15 oz can Rotel tomatoes, undrained
1 - 15 oz can corn, drained
1 - 15 oz pinto beans, drained and rinsed
3 Cans low sodium chicken broth 
1/2 tsp Ground cumin
1/2 tsp Dried Mexican oregano
1 tsp Smoked paprika
1 tsp Chili powder
kosher salt and pepper, to taste

Toppings: chopped avacado, shredded cheese, crispy tortilla strips

Preheat oven to 375 degrees. Line a baking sheet with foil and lay chicken in single layer. Drizzle chicken with olive oil, and season both sides with salt, pepper, garlic powder, cumin, smoked paprika, and chili powder.  Bake for 25 minutes, or until cooked through. 

In a large soup pot over medium heat, saute the onions and poblano peppers in olive oil until tender and onions are translucent.  Add the garlic and cook another minute.  Add the rotel tomatoes with juice, corn, pinto beans, chicken broth, and remaining spices.  Bring to a boil, lower heat, and simmer for 20 minutes.

Remove chicken from the oven and let rest 5 minutes before cutting into bite size pieces.

Increase oven temperature to 400 degrees. Cut 8 corn tortillas into long strips, then into one inch pieces. Place on a baking sheet in a single layer. Drizzle lightly with olive oil and sprinkle with kosher salt. Toss to coat and arrange in a single layer. Bake until crispy, about 10 minutes. Set aside.

Add the chicken to the soup, then serve up in bowls. Top with chopped avocados, shredded colby jack cheese, and crispy tortilla strips.  Enjoy!

Linked up at: Tuesdays at the Table and Tuesday Night Supper Club

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