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Classic chicken tortilla soup loaded with veggies, roasted chicken and favorite Mexican flavors.
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.
- 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.
These chicken noodle bowls are loosely based on Pho, a dish my husband and I have been fortunate enough to enjoy at our friends’ house. They do a traditional Vietnamese recipe with beef. The dish has a flavorful beef broth, topped with fresh aromatics and vegetables.
I decided to make this version for my husband who has been sick all weekend with a terrible cold. The ginger root provides a homeopathic element to the broth.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!