One of my friends, Stephanie, brought me some of her Chicken Tortilla Soup. I loved it! One night, I was desperate to make it but didn't have her recipe. So I googled it and the first one I came to was The Pioneer Woman's recipe. Of course it would be awesome, so I did it. Kind of. Since it was so last minute, I didn't have all of the ingredients so I made it my own. And I loved it. Plus she cooks hers for a really long time and I am not that patient.
Now, there are a lot of ingredients but it's not that hard. Don't be deterred, just do it. You'll thank me later.
2 Boneless Skinless Chicken Breasts
1 T. Olive Oil
1 1/2 tsp Cumin
1/2 tsp. Chili Powder
1/2 tsp. Garlic Powder
1/2 tsp. Salt
1 T. Olive Oil
1/2 Onion, diced
1/2 Green Bell Pepper, diced
1/2 Red Bell Pepper, diced
1 clove of Garlic, minced
1 can Rotel Tomatoes & Green Chilis
32 oz Chicken Stock
1 can Black Beans, drained
1 can Pinto Beans, drained
4 Tortillas, cut into strips
1/4 cup Cilantro, finely chopped
Pico de Gallo
Preheat oven to 375. Mix cumin, chili pepper, garlic powder, and salt. Drizzle 1 T of Olive Oil on chicken breasts, then sprinkle a small amount of your spice mix onto both sides. Use about half of it. Set aside the rest of the spice mix for later. Wrap the chicken in foil to make sure it is perfectly moist. Place wrapped chicken breasts onto baking sheet. Bake for 20-25 minutes or until cooked through. Use 2 forks to shred then set the chicken aside.
Heat 1 T of Olive Oil in a pan over medium high heat. Add onion, peppers and garlic. Stir and then mix in the rest of the spice mix. Then add the shredded chicken and stir.
Pour in the tomatoes, chicken stock, and beans. Bring to a boil, then reduce heat to a simmer for about 30 minutes. Add more spices if needed. At the very end is when you will want to add your tortilla strips and cilantro. Stir in and serve. Top with any garnishes you might like. I only added cheese to mine but that was mostly because of lack of ingredients.