kayla kakes

This food blog is a way to share recipes, opinions, and stories about cooking/baking.

Totally Awesome Chicken Tortilla Soup

I made Chicken Tortilla Soup tonight for dinner and it came out great.  My husband told me it’s top notch stuff.  I played around with a few recipes to come up with one I liked.  I used ground chicken instead of shredded chicken since the ground chicken is easier for my daughter to eat.  Traditionally, this type of soup is made with shredded chicken, so if you prefer it that way, feel free to make some changes.  This soup came out a little spicy, but it’s definitely just the right amount of spice.  Kayla, my almost 16 month old daughter, ate it just fine.

Chicken Tortilla Soup and a Pretzel Roll

Chicken Tortilla Soup Recipe

  • 1.5 lbs Ground Chicken
  • 1 tablespoon Olive Oil
  • 1-1/2 teaspoon Cumin
  • 1 teaspoon Chili Powder
  • 1/2 teaspoon Garlic Powder
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Pepper
  • 1/2 teaspoon Oregano, optional
  • 1 cup Onion, diced
  • 1/4 cup Green Bell Pepper, diced
  • 1/4 cup Red Bell Pepper, diced
  • 3 cloves Garlic, Minced
  • 2 Tomatoes, chopped
  • 1/4 cup fresh Kale, chopped
  • 3 cups Chicken Stock
  • 4 cups Water
  • 1/2 cup Corn
  • 1/2 can Black Beans, drained
  • 1/2 can Kidney Beans, drained
  • 3 tablespoons Cornmeal
  • 3 tablespoons of Tomato Paste, optional

Garnishes, optional

  • 5 whole Corn Tortillas, cut into strips, or crushed Tortilla Chips
  • 1 Avocado, diced
  • Sour Cream
  • Shredded Monterey Jack Cheese
  • Cilantro, chopped

Heat 1 tablespoon olive oil in a skillet over medium high heat. Add onions, red bell pepper, greenbell  pepper, and minced garlic. Stir and begin cooking.  Add ground chicken to the skillet and completely cook through until it is no longer pink.  While cooking the ground chicken, add the spices and stir.

Pour in water, chicken stock, tomatoes, kale, tomato paste, corn, black beans, and kidney beans into a big pot. Bring to a boil, then reduce heat to a simmer. Add the ground chicken mixture to the big pot.  Simmer for 30-45 minutes, uncovered.

Mix cornmeal with a small amount of water. Pour into the soup, then simmer for an additional 30 minutes. Check to make sure the soup is properly seasoned.  Add more seasoning if needed.  You can add more chili powder, but be careful not to make the soup too salty.  You can always add more seasoning, but you can’t take it away.  Turn off heat and allow to sit for 10-15 minutes before serving. About five minutes before serving, gently stir in tortilla strips or crushed tortilla chips.

Ladle the soup into bowls.  If you want to garnish it, top with sour cream, diced avocado, shredded cheese, and chopped cilantro, if you have it!  The garnishes really add some extra flavor to the soup, but the soup can stand alone and is still tasty.  I opted to eat the soup tonight without any garnishes.  I was sharing my soup with my daughter and I didn’t think the extras were necessary for us.  Either way, this is a totally awesome soup.

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