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© Sunshine Urbaniak

Chicken Tortilla Soup

I first fell in love with chicken tortilla soup when I moved to California back in 2000. In our town of Alameda, there was a local Mexican restaurant we used to order chicken tortilla soup from often. After many years, in my usual style, I wanted to recreate it—plus we moved.

My chicken tortilla soup starts with shredded cumin-spiced chicken. Next, the broth is richened with more spice—cumin, chili powder, and garlic powder. Flavor is injected with fresh garlic, red onion, tomato paste, Worcestershire sauce, and cornmeal. Veggies include black beans, corn, and green onion—and don’t forget all the toppings like avocado, cilantro, Monterey jack cheese, and tortilla strips. This chicken tortilla soup is truly a meal in a bowl. Enjoy!

Chicken Tortilla Soup

Serving: 4-6

AuthorSunshine UrbaniakCategoryTotal Time1 hr 20 mins

INGREDIENTS

2 Boneless Chicken Breast
1 tsp Salt, plus extra dash for chicken
¼ tsp Pepper, plus extra dash for chicken
1 ½ tsp Cumin, plus extra dash for chicken
1 tsp Chili Powder
½ tsp Garlic Powder
2 tbsp Olive Oil
½ cup Red Onion, minced
3 Garlic Cloves, minced
1 Can of Diced Tomatoes, 15 oz.
1 Can of Black Beans, 15 oz.
1 Can of Corn, 15 oz.
32 oz Chicken Stock
2 cups Water
2 tsp Worcestershire Sauce
1 tbsp Tomato Paste
3 tbsp Corn Meal
1 tsp Lime Juice
¼ cup Green Onion, chopped
Garnish: Monterey Jack cheese, Avocado, Tortilla Strips, Cilantro

DIRECTIONS

1

Preheat oven to 350 degrees. Place chicken breasts on sheet pan and sprinkle with salt, pepper, and cumin (light dusting). Cook for 15 min. Let cool, then shred with two forks. Set aside.

2

Heat 1 Tbsp olive oil in a large stockpot over medium heat. When warm, add onion and cook for 5 min. Next, add garlic, cumin, chili powder, garlic powder, and shredded chicken. Mix well and cook another 5 min.

3

Add chicken stock, water, tomato paste, worcestershire sauce, tomatoes, beans, corn, 1 tsp salt, 1/4 tsp pepper, and 1 Tbsp olive oil. Bring to a boil, then reduce heat and simmer for 20 min. Then add cornmeal, green onion, and lime juice, and continue to simmer for another 20 min.

4

Taste test for more salt or spice. Turn off heat and let sit for 15 min. Serve with desired garnishes.

Ingredients

 2 Boneless Chicken Breast
 1 tsp Salt, plus extra dash for chicken
 ¼ tsp Pepper, plus extra dash for chicken
 1 ½ tsp Cumin, plus extra dash for chicken
 1 tsp Chili Powder
 ½ tsp Garlic Powder
 2 tbsp Olive Oil
 ½ cup Red Onion, minced
 3 Garlic Cloves, minced
 1 Can of Diced Tomatoes, 15 oz.
 1 Can of Black Beans, 15 oz.
 1 Can of Corn, 15 oz.
 32 oz Chicken Stock
 2 cups Water
 2 tsp Worcestershire Sauce
 1 tbsp Tomato Paste
 3 tbsp Corn Meal
 1 tsp Lime Juice
 ¼ cup Green Onion, chopped
 Garnish: Monterey Jack cheese, Avocado, Tortilla Strips, Cilantro

Directions

1

Preheat oven to 350 degrees. Place chicken breasts on sheet pan and sprinkle with salt, pepper, and cumin (light dusting). Cook for 15 min. Let cool, then shred with two forks. Set aside.

2

Heat 1 Tbsp olive oil in a large stockpot over medium heat. When warm, add onion and cook for 5 min. Next, add garlic, cumin, chili powder, garlic powder, and shredded chicken. Mix well and cook another 5 min.

3

Add chicken stock, water, tomato paste, worcestershire sauce, tomatoes, beans, corn, 1 tsp salt, 1/4 tsp pepper, and 1 Tbsp olive oil. Bring to a boil, then reduce heat and simmer for 20 min. Then add cornmeal, green onion, and lime juice, and continue to simmer for another 20 min.

4

Taste test for more salt or spice. Turn off heat and let sit for 15 min. Serve with desired garnishes.

Chicken Tortilla Soup

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