Pioneer Woman's Chicken Tortilla Soup

It's almost that time of year again. My most favorite time. Fall. I love everything about Fall: going to the pumpkin patch, the crunchy leaves, cooler weather, boots, and most of all the food. Fall food is always a little heavier and heartier but there are so many wonderful flavors. Soup is always a food I associate with Fall. It's warm and hearty and is the perfect thing to eat after a day at the pumpkin farm.

I saw this recipe while browsing through PW's blog and put it on our to make list right away. It's very filling and all the garnishes make it even better. If you are having a chilly day or just want to feel like Fall, you should definitely make this soup!

PW's Chicken Tortilla Soup

Source: The Pioneer Woman

2 whole boneless, skinless chicken breasts

1 tbsp olive oil

1.5 tsp cumin

1 tsp chili powder

1/2 tsp garlic powder

1/2 tsp salt

1 tbsp olive oil

1 cup diced onion

1/4 cup diced green bell pepper

1/4 cup diced red bell pepper

3 cloves garlic, minced

1o oz can Rotel with green chiles

32 oz low sodium chicken stock

3 tbsp tomato paste

4 cups hot water

2 cans black beans, drained (I substituted Northern white beans)

3 tbsp cornmeal

5 whole corn tortillas, cut into 2-3 inch strips

For garnishes:

sour cream

diced avocado

diced red onion

salsa or pico de gallo

grated cheese

cilantro

Preheat oven to 375º. Mix cumin, chili pepper, garlic powder, and salt. Drizzle 1 tbsp olive oil on chicken breasts, then sprinkle both sides of chicken with a small amount of spice mix. Set aside the remaining spice mix.

Place chicken breasts on a baking sheet and bake for 20-25 minutes, or until chicken is done. Shred the chicken and set aside.

Heat 1 tbsp of olive oil in a pot over medium high heat. Add onions, red and green pepper, and minced garlic. Stir, then add the rest of the spice mix. Stir to combine, then add shredded chicken and stir.

Pour in rotel, stock, tomato paste, water and beans. Bring to a boil and then reduce heat to a simmer. Simmer for 45 minutes, uncovered.

Mix cornmeal with a small amount of water and pour into soup. Simmer for an additional 30 minutes, adding more seasoning if needed. Turn off heat and allow to sit for 15 minutes before serving. Stir in tortilla strips before serving. Serve and top with garnishes. Enjoy!