I made a lot of different dishes this weekend and had some leftovers; not enough to be served on their own, but perfect as the base for something new.
It’s raining today, which we need desperately, so I felt like having soup for lunch. I looked in the fridge and found two small grilled Italian chicken breasts and one grilled Thai chicken breast.
I also found a couple of lonely jalapeños, some chopped onions, and the last of the cilantro from the shrimp tacos the other night. Eureka! I had a plan!
I went into the pantry and knew I would find the rest of the ingredients to make a pot of Mexican Chicken Tortilla Soup. I looked up my original recipe for the soup to remind me how I made it in the past. Looking up my own recipes is always comical to me.
I grabbed a can of corn, black beans, chicken stock, and Rotel diced tomatoes with chilis. I rinsed off the Thai chicken breast, getting rid of the Thai glaze, and shredded it along with the two Italian ones. I chopped up three cloves of garlic and cilantro. Next, I got some chili powder, cumin, smoked paprika, garlic & onion powder, and masa.
My original recipe has a longer cooking time, but since the chicken breasts were already very flavorful, the soup came together faster. I finished the soup from start to finish in under 30 minutes.
I didn’t have two compondents on hand to finish off the soup, so I improvised. The recipe calls for fresh lime juice and corn tortillas which are cut into strips and fried. I had tortilla chips with a touch of lime and decided to use those as a substitution.
Ironically, this quick version of Chicken Tortilla Soup was my best one yet. The key was the grilled, flavorful chicken breasts that gave the soup more flavor than starting with raw chicken.
I finished the soup bowls with crushed lime tortilla chips, chopped cilantro, and a dollop of sour cream. It hit the spot perfectly on a rainy day. Yum!
Here is my original Chicken Tortilla Soup recipe for those who want to try it someday.
Chicken Tortilla Soup
Ingredients
2 whole Boneless, Skinless Chicken Breasts 1 Tablespoon Olive Oil
2 teaspoons Cumin
2 teaspoons Chili Powder
1 teaspoon Garlic Powder
1 teaspoon Onion Powder
1/2 teaspoon Smoked Paprika
1 Tablespoon Olive Oil
1 cup Diced Onion
1/4 cup Diced Green Bell Pepper
1/4 cup Red Bell Pepper
3 cloves Garlic, Minced
1 can (10 Oz. Can) Rotel Tomatoes And Green Chilies
32 ounces Chicken Stock
3 Tablespoons Tomato Paste
4 cups Hot Water
2 cans (15 Oz. Can) Black Beans, Drained
1 can Corn Kernals, Drained
3 Tablespoons Cornmeal Or Masa
Kosher Salt To Taste
5 whole Corn Tortillas, Cut Into 1/2 Inch Uniform Strips
Canola or vegetable oil to cover the bottom of a small frying pan about 1/4 – 1/2 cup
Garnishes
Sour Cream
Diced Avocado
Diced Red Onion
Salsa Or Pico De Gallo
Chopped Fresh Cilantro
Sliced Green Onions
Grated Monterey Jack Cheese Cilantro
Fresh lime wedges
Preparation
Preheat the oven to 375 degrees. Mix cumin, chili powder, garlic powder, onion powder, and smoked paprika. Drizzle one tablespoon olive oil on chicken breasts, then sprinkle a small 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 until chicken is at 165 degrees. Use two forks to shred the 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. Taste and check seasonings, add more if needed, and ensure not to undersalt. Turn off heat and allow to sit for 15 to 20 minutes before serving.
In a small frying pan, heat the oil on medium heat. When the oil is hot, add a few tortilla strips, turning them with tongs and frying them until crispy. They will cook quickly, be careful not to burn them. Adjust heat as necessary. Drain crispy tortilla strips on a paper towel and set aside. Finish frying the rest of the strips adding more oil if necessary. Let the oil get hot each time you make an addition before adding the tortilla strips.
Ladle into bowls and top with tortilla strips. Serve with sour cream, red onion, avocado, pico de gallo, lime wedges, chopped cilantro, sliced green onions, and grated cheese. Let each diner choose how they wish to top their soup. The garnishes make the soup delicious and add a ton of texture and flavor.
Enjoy!