I am the Princess of soup. Princess, because my mom is the current reigning Queen.
Fall means soup season has arrived–when I hold a giant bowl of hearty, healthy goodness close to my heart and let it warm me up from the inside out. I love soup.
This was my first time making chicken tortilla soup, and I just tossed everything that I had into a pot and followed one tip from the Pioneer Woman involving cornmeal that I had never heard before that made me love her even more than I already do. I will share it with you so you can love me, too.
Chicken Tortilla Soup
- 2 chicken breasts, cooked and shredded
- 1 T olive oil
- 2 cloves garlic, minced
- 1 onion, diced
- 1 banana pepper, seeds discarded and diced
- 2 C cooked black beans (or one can, drained and rinsed)
- 1 can diced tomatoes
- 1 C corn kernels (frozen or fresh)
- 1 T cilantro (I used one cube from my frozen cilantro)
- 1 t chili powder
- 1/2 t cumin
- 3 C chicken broth
- 1 C water
- 3 T cornmeal mixed in a bit of warm water
- salt and pepper to taste
- toppings: crispy tortilla strips, avocado, cheese, sour cream–go crazy!
I had to prepare part of this the day before by soaking the black beans overnight (I use dried beans), and then the day of by cooking the beans, baking the chicken (plain in a 350 degree oven for 25 minutes), and cutting and crisping the corn tortilla strips in the oven. All of those things can be shortcuts, using canned beans, left-over or deli chicken, and tortilla chips. Without those steps, this soup comes together soup-er fast.
Yeah. Sorry.
Begin by sauteing the garlic, onion, and banana pepper over medium heat in the olive oil. Once it starts to smell delicious, take off the heat and add the beans, corn, tomatoes, chicken, and spices. Pour the chicken broth and water over the top and stir to combine. Stir the cornmeal in a small amount of warm water, then pour into the soup.
The cornmeal is the Pioneer Woman’s genius. It makes the soup just a bit thicker and gives it a nice corn flav.
Allow the soup to meld together, simmering over medium heat for 20 minutes or so before serving. It’ll thicken up a bit and taste so gosh darn good.
And what is a chicken tortilla soup without tortillas? I used corn tortillas and baked them in the oven (right on the rack) for a few minutes on each side until they were browned and crispy. You can crunch these right over the top and mix them in. I also cut some tortillas into strips and crisped those on a baking sheet for a prettier, more uniform look. Do what floats your boat.
We topped the soup with the tortillas and a handful of cool avocado slices for a nice creamy texture.
This soup was bangin’. So seriously good. Even with the cilantro (Fritz’s worst enemy), he loved it. Hearty, with big pieces of chicken and beans for lots of chew.
And of course, like any good soup, it was ten times better the next day.
What is it about those 24 hours that make soup leftovers so fantastic? I wish all leftovers were like that.
Fritz and I also started planning our Halloween costumes today–what are you being for Halloween?
17 comments
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Megan at ScholasticFood
October 20, 2011 at 3:44 pm (UTC -4) Link to this comment
This looks delicious! Your pictures are super good–sitting at work in 40 degree weather definitely makes me want a bowl of this! Love the cornmeal trick!
Lauren Zietsman
October 22, 2011 at 12:48 pm (UTC -4) Link to this comment
cold weather=soup fever for me!
Heidi @ Food Doodles
October 20, 2011 at 6:58 pm (UTC -4) Link to this comment
Yummy! I’ve been looking for a good tortilla soup recipe and this looks delicious. I can stand soup that’s all broth and this has tons of good stuff in it
Can’t wait to try it – I love soup too! 
Lauren Zietsman
October 22, 2011 at 12:48 pm (UTC -4) Link to this comment
I like soup with a lot of “stuff” in it too–I like to chew my soup, not drink it
Cathy @ Savory Notes
October 20, 2011 at 10:45 pm (UTC -4) Link to this comment
So my mouth is literally drooling right now. This soup looks and sounds so warm and delicious and comforting. I’m going to try and make it this week, ASAP!
Carolyn
October 22, 2011 at 11:15 am (UTC -4) Link to this comment
I want to make this TODAY. Looks amazing!!
I would love for you to link this up on my soup linky–I’m looking for new recipes and tips!
Thanks!
Carolyn
http://cookinformycaptain.blogspot.com/2011/10/baked-potato-soup-tips-linky.html
Lauren Zietsman
October 22, 2011 at 12:49 pm (UTC -4) Link to this comment
will do!
Patricia Walton
October 22, 2011 at 4:27 pm (UTC -4) Link to this comment
This looks so good. I may make this for our Sunday dinner.
Lauren Zietsman
October 23, 2011 at 9:50 pm (UTC -4) Link to this comment
let me know if you do!
Niki Johnson
October 30, 2011 at 10:29 pm (UTC -4) Link to this comment
I just made (and devoured) this soup! It was perfect on a fall Sunday night. Yum!
Sarah
November 2, 2011 at 3:41 pm (UTC -4) Link to this comment
Just made this and it was amazing. <3
Lisa Fitzgerald
November 7, 2011 at 12:19 pm (UTC -4) Link to this comment
I have made this soup twice and absolutely love it. The first time I needed to cook off some chicken and was looking for something different than chicken noodle and today a I had a roasting chicken leftover and wasn’t in the mood for Pot Pie. wonderful both times!
Kate
November 13, 2011 at 6:35 pm (UTC -4) Link to this comment
Just made this – delicious! I did without the banana pepper though (forgot it at the grocery store), and it was still completely yummy.
Yesenia Jamison
December 4, 2011 at 6:11 pm (UTC -4) Link to this comment
This recipe has become a family favorite! One question when do you add the cilantro your recipe doesn’t say when to add it.
Lauren Zietsman
December 8, 2011 at 10:45 pm (UTC -4) Link to this comment
Sorry! I added it a few minutes before serving–enough to meld the taste in but not to cook the heck out of it
Renee
June 28, 2012 at 12:21 pm (UTC -4) Link to this comment
I just made this soup and it is fantastic! I added a splash of lime and wondered why you didn’t have that in the recipe, then I saw the pic of the lime to serve with it
I did not add cilantro, it is easy for me to get too much of that flavor, and I used pickled hot banana pepper rings, since that is what I had. This is what I will make any time I have chicken to use! Thanks for posting, now I will have to check here in addition to Pioneer Woman when I want an awesome recipe!
Sandi
October 28, 2012 at 3:08 am (UTC -4) Link to this comment
We can’t help the cilantro thing, it tastes like dish soap to us! Going to try this tomorrow. Had your Honey Seame Chicken tonight. Hubby gave it an A+!.
Chicken Tortilla Soup | Ramen to Risotto
November 9, 2011 at 11:44 am (UTC -4) Link to this comment
[...] Chicken Tortilla Soup Adaptations and photos by Ramen to Risotto Original recipe courtesy of A Full Measure of Happiness [...]