Recipe of Speedy Chicken Tortilla Soup with pinto beans
Hello everybody, it is me, Dave, welcome to my recipe page. Today, we're going to prepare a special dish, Easiest Way to Prepare Super Quick Homemade Chicken Tortilla Soup with pinto beans. One of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.
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Many things affect the quality of taste from Chicken Tortilla Soup with pinto beans, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Chicken Tortilla Soup with pinto beans delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Chicken Tortilla Soup with pinto beans is 8 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Chicken Tortilla Soup with pinto beans estimated approx 1 hour 30 mins.
To get started with this particular recipe, we must prepare a few ingredients. You can cook Chicken Tortilla Soup with pinto beans using 16 ingredients and 7 steps. Here is how you can achieve it.
Ingredients and spices that need to be Prepare to make Chicken Tortilla Soup with pinto beans:
- 2 each chicken breasts
- 1 1/2 tsp cumin
- 1 tsp chile powder
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1 cup diced onion
- 1/4 cup diced green pepper
- 1/4 cup each diced red and yellow pepper
- 3 clove garlic, minced
- 1 can 10oz Rotel diced toms with green chiles
- 32 oz low sodium chicken stock
- 3 tbsp tomato paste
- 4 cup hot water
- 1/2 lb cooked pinto beans
- 3 tbsp cornmeal or masa
- 5 each corn tortillas cut into strips
Steps to make Chicken Tortilla Soup with pinto beans
- Preheat oven to 375°F. Mix cumin, chili pepper, garlic powder, and salt. Drizzle 1 tablespoon olive oil on chicken breasts, then sprinkle a small amount of spice mix on both sides. Set aside the rest of the spice mix.
- Place chicken breasts on a baking sheet. Bake for 20 to 25 minutes, or until chicken is done. Use two forks to shred chicken. Set aside.
- Heat 1 tablespoon olive oil in a pot over medium high heat. Add onions, red pepper, green pepper, and minced garlic. Stir and begin cooking, then add the rest of the spice mix. Stir to combine, then add shredded chicken and stir.
- Pour in Rotel, chicken stock, tomato paste, water, and black beans. Bring to a boil, then reduce heat to a simmer. Simmer for 45 minutes, uncovered.
- Mix cornmeal with a small amount of water. Pour into the soup, then simmer for an additional 30 minutes. Check seasonings, adding more if needed---add more chili powder if it needs more spice, and be sure not to undersalt. Turn off heat and allow to sit for 15 to 20 minutes before serving. Five minutes before serving, gently stir in tortilla strips.
- Ladle into bowls, then top with sour cream, diced red onion, diced avocado, pico de gallo, and grated cheese, if you have it! (The garnishes really make the soup delicious.)
- FOR THE GARNISHES: Sour Cream,Diced Avocado,Diced Red Onion,Salsa Or Pico De Gallo,Grated Monterey Jack Cheese, Cilantro
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