Tortilla Chicken Soup

From Tortilla Chicken Soup and the Wildest Dream

Ingredients

Spice Mix:

• 1 tsp ground cumin
• 1 tsp ancho chili powder
• 1 tsp garlic powder
• 1 tsp salt

Soup:

• 1 skinless boneless chicken breast
• 1 medium red onion, diced
• 1/2 red bell pepper, diced
• 1/2 green bell pepper, diced
• 1 jalapeno, cored and diced
• 3 cloves garlic, diced
• 1 can diced tomatoes
• 4-6 cups chicken stock
• 3 tbsp tomato paste
• 2-3 cups hot water
• 1 can black beans, drained and rinsed
• 1/3 cup long grain rice
• 2-3 tbsp olive oil

Garnish:

• Sour cream
• Masa corn tortillas, cut into strips
• Avocado, diced
• Cilantro
• Cheddar or Moneterey Jack Cheese

Preparation:

Preheat oven to 375F. Prepare spice mix and set aside. Rub olive oil on chicken breast and sprinkle 1/3 of the spice mix on both sides. Bake chicken in oven for 20-25 minutes. Let cool, then shred chicken with a fork and set aside.

Heat olive oil in skillet over medium-high heat and add onion, peppers, jalapeno and garlic until tender. Add remaining spice mix and stir to combine, then add shredded chicken. Pour in tomatoes, chicken stock, tomato paste, water and black beans. Bring to a boil and add rice, then reduce heat and simmer for about 45 minutes. Check seasoning and stir occasionally. When veggies are soft and rice is cooked, removed from heat and let it sit for about 15 minutes.

Before serving, garnish with tortilla strips, sour cream, avocado, cilantro and cheese.

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