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Categories:
cumin chili powder garlic black pepper chicken olive oil red onion garlic red bell pepper pepper lime fresh cilantro black beans green chiles tomatoes fresh corn tomato paste fluid salt avocado sour cream tortilla salsa onion fresh cilantro cheese
Viewed: 38 - Published at: a year agoIngredients
- 1-1/2 teaspoon Cumin
- 1-1/2 teaspoon Chili Powder
- 1/2 teaspoons Garlic Powder
- 1/2 teaspoons Black Pepper
- 1/4 teaspoons Kosher Salt
- 1/4 teaspoons Oregano
- 1/4 teaspoons Paprika
- 1 pound Boneless Skinless Chicken Breast
- 1 Tablespoon Olive Oil
- 1 whole Large Red Onion, Diced
- 2 cloves Garlic, Minced
- 1 whole Red Bell Pepper, Stem And Seeds Removed, Then Diced
- 1 whole Jalapeno Pepper, Stem And Seeds Removed, Then Diced
- 1 whole Lime, Juiced And Zested
- 1/2 cups Fresh Cilantro, Chopped
- 1 can (15 Oz. Size) Black Beans, Drained And Rinsed
- 1 can (7 Oz. Size) Diced Green Chiles
- 1 can (14 1/2 Oz. Size) Diced Tomatoes
- 1 cup Fresh Corn
- 1 Tablespoon Tomato Paste
- 32 ounces, fluid Low Sodium Chicken Stock
- Salt And Pepper, to taste
- FOR GARNISH:
- Sliced Limes
- Diced Avocado
- Sour Cream
- Tortilla Strips (See Note)
- Salsa
- Diced Onion
- Chopped Fresh Cilantro
- Shredded Cheese
Method
- Preheat the oven to 350 F.
- In a small bowl, mix the cumin, chili powder, garlic powder, black pepper, kosher salt, oregano and paprika. Brush both sides of each chicken breast with a light coating of olive oil. Sprinkle a small amount of the spice mixture onto both sides of each chicken breast and transfer to a non-stick baking sheet. Roast the chicken in the oven for 20-25 minutes, turning once, until the chicken is cooked through. Allow the chicken to cool for about 10 minutes, and then shred it.
- While the chicken cooks, heat the remaining olive oil over medium heat in a large Dutch oven. Add the onion and garlic, along with a pinch of salt, and saute for 3-4 minutes until the onions are very fragrant and they begin to soften. Add the bell pepper, jalapeno pepper, lime juice and zest, and cilantro and stir well. Cook for another 3-4 minutes until the peppers begin to soften. Add the remaining spice mixture, black beans, green chilies, diced tomatoes and the corn and stir well. Cook for about 6 minutes until all of the vegetables are tender. Add the tomato paste and stir to combine.
- Slowly stir in the chicken stock and add the cooked and shredded chicken and bring the soup to a boil. Cover, reduce heat to a simmer and cook for another 15 minutes, stirring occasionally. Add salt and pepper to taste.
- Notes:
- - If you prefer beef: Heat one pound of ground beef in a skillet over medium heat. Once browned, add about half of the spice mixture and 2 tablespoons water. Cook for about 10 minutes until the liquid is evaporated, stirring occasionally. Add the meat mixture into the soup when instructed to add the chicken.
- - To make homemade tortilla strips: Preheat the oven to 400 F. Cut 4-5 round corn tortillas into strips. Toss the strips with two tablespoons of olive oil and one teaspoon salt. Spread in an even layer on a rimmed baking sheet and bake for 15 minutes, flipping once, until golden brown and crispy.
- Recipe inspired by The Pioneer Woman's Chicken Tortilla Soup recipe.
