I have had a hankering to make tortilla soup so when I saw PW posted this recipe, I was quick to want to make it. Then, Leslie told me how great Rick Bayless' recipe was, and I was all of the sudden in a pickle.  I went with PW's this time, but next time I'll make Rick's.  I just have to track down this special pepper his recipe calls for...


 
This recipe was fairly easy and very delicious.  In fact, just writing this makes me want to have it again soon.  When you make the chicken for it, I'd say it's a great thing to learn and way to cook chicken even just for fajitas. Mmm fajitas.  Ok, it's becoming dinner time and I want Mexican food!



Anyways, I would recommend this recipe as a great heartier tortilla soup.


Recipe thanks to Pioneer Woman



Ingredients You'll Need for the chicken:
2 boneless, skinless chicken breasts
1 tablespoon olive oil
1 1/2 teaspoons cumin
1 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon salt

For the rest:
1 tablespoon olive oil
1 cup diced onion
1/4 cup diced green pepper
1/4 cup diced red pepper
3 minced garlic cloves
1 can Rotel (yes, I bought it again...)
32 ounces chicken stock
3 tablespoons tomato paste
4 cups hot water
2 cans black beans, drained
3 tablespoons cornmeal
5 corn tortillas, cut into strips

garnishes:
sour cream, cheese, avocado, onion- you know the fixings..

1.  Here we go!  Preheat your oven to 375.  Mix the spices for the chicken with the salt.  Drizzle 1 tablespoon olive oil onto the chicken the sprinkle on some of the spice mixture- you'll save some for later.  Work it in all around both sides and then place on a rack in the oven for 20-25 minutes until done.  Shred the chicken and set aside.

2.  Heat 1 tablespoon olive oil in a pot then add onions, peppers, and garlic.  Stir together for a few minutes then add in the rest of the spice mixture.  Stir in the shredded chicken and combine everything together well.  Now, pour in the Rotel, chicken stock, tomato paste, water, and black beans.  Bring to a boil, then reduce heat to a simmer.  Simmer for 45 minutes, uncovered.

3.  While it's cooking mix cornmeal with a small amount of water.  Pour that into the soup after 45 minutes and then simmer for an additional 30 minutes.  Check the seasoning, adding more salt or pepper if needed.  Turn off the heat and serve right up, or if you want to be a rule follower let it sit for 15 minutes, add the tortilla strips with 5 minutes to go, then eat up.  We just added the strips, waited for them to combine into the soup, then ate up!