Chicken Tortilla Soup 2

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I try to make my weekly or monthly sajian in advance – then each week I can just see what I’ll need to shop for, & I shop accordingly.  It saves lots of money & time in that I don’t have to go to the store very often, & if I do see something on sale that I’ll be needing later in the month, I can stock up in advance.  If I’m not around, my husband can also consult the sajian & begin cooking – knowing that everything is on hand.  (While it sounds like I’m really organized, don’t be fooled)

Tuesday around 4:00 pm I glanced at my sajian & saw that I should be making Chicken Tortilla Soup.  I must have had a cookbook in hand when I put that on the sajian since I’ve never made it before.  I decided to check out some on-line recipes & found this one at the Pioneer Woman’s blog.  She’s got some great recipes, & I love her photos.

The down-side was that this took more than 30 minutes to prepare, & I hadn’t realized the time requirements.  As such, I got to try this out the next day.

One of my kids commented “it was better than I expected” (she doesn’t like latin, or tex mexi types of foods) so this was high praise (I’ll take it where ever I can get it – praise that is).  The rest of us loved it, & it was definitely worth the time it took to make.  Here’s the recipe with a few adaptations.

This recipes works great with a crock pot.

   I try to make my weekly or monthly sajian in advance Chicken Tortilla Soup 2

Heat panggangan to 375* degrees F.

Cut 3 whole boneless, skinless chicken breasts into smaller chunks (3″x2″ maybe)

Drizzle both sides of chicken with 1 T. olive oil.

Combine 1 1/2 t. cumin, 1 t. chili powder, 1/2 t. garlic powder & 1/2 t. salt

Sprinkle spices mixture over chicken (both sides) & place in panggangan dish.

Save remaining spice mixture.

Cover chicken with foil & bake for 20 minutes.

Remove foil & bake for an additional 20 minutes, or until chicken is no longer pink.

 I try to make my weekly or monthly sajian in advance Chicken Tortilla Soup 2

While the chicken bakes, dice the following:

1 c. onion, 1/2 -1 c. red, green or yellow bell pepper (or any combination thereof), 3 garlic cloves

Sauté diced vegetables in 1 T.olive oil over high heat.

 I try to make my weekly or monthly sajian in advance Chicken Tortilla Soup 2

Add any remaining spice mix (from the chicken).

Stir to combine, then add 1 quart bottled tomatoes & juices

 (OR 1 (10 oz. can) Rotel Tomatoes & Green Chiles),

32 oz. Low Sodium Chicken Stock,

1 quart (4 c.) hot water,

2 (15 oz. cans) black beans, drained,

1/4 – 1/2 c. chopped green chilies (if not using Rotel).

Note – 3 T. tomato paste may be added to this mixture if desired.

Bring to a boil, then reduce heat to a simmer, & allow to simmer uncovered for 45 minutes.

Once chicken is done baking, shred using two forks, & add to simmering mixture.

 I try to make my weekly or monthly sajian in advance Chicken Tortilla Soup 2

Continue to simmer for an additional 30 minutes.

OR place in crockpot on low & allow to simmer as needed.

Check seasonings, adding more if needed, & be sure not to under salt.

Remove from heat, & allow to sit for 15 – 20 minutes before serving.

5 minutes prior to serving, slice 5-8 corn tortillas into strips & gently stir into soup.

Serve topped with sour cream, key limes, diced red onion, diced avocado, grated cheese, fried tortilla strips, & pico de gallo (equal amounts of chopped tomatoes, onions, cilantro, mixed with key lime juice, & seasoned with cumin & salt)

Heat panggangan to 375* degrees F.

3 whole boneless, skinless chicken breasts cut into smaller chunks (3″x2″ maybe)

(Rotisserie/deli chicken can be used to speed up the time requirements)

1 T. olive oil.

1 1/2 t. cumin, 1 t. chili powder, 1/2 t. garlic powder & 1/2 t. salt

1 c. onion, 1/2 -1 c. red, green or yellow bell pepper (or any combination thereof), 3 garlic cloves – diced

1 quart tomatoes OR 1 (10 oz. can) Rotel tomatoes with Green chiles

1/4 – 1/2 c. chopped green chiles (if Rotel is not used)

2 (15 oz.) cans Black beans, drained

32 oz. chicken stock/broth

3 T. cornmeal or masa corn tortilla  mix

5-8 whole corn tortillas, cut into strips

Key Lime (to juice over soup)

Drizzle olive oil over both sides of chicken, & sprinkle with spices.

Place in a baking dish. Save remaining spice mixture.Cover chicken with foil & bake for 20 minutes.

Remove foil & bake for an additional 20 minutes, or until chicken is no longer pink.

While the chicken bakes, dice the vegetables, then sauté in olive oil over high heat.

Add tomatoes/Rotel, chicken broth, water, black beans, green chilies.

Bring to a boil, then simmer for 45 minutes, uncovered.

When chicken is thoroughly cooked, shred with a fork & add to the soup mixture.

Add masa/cornmeal to 1/3 c. water & mix until a thick liquid forms, then mix in to soup.

Continue to cook for 30 more minutes, or place in a crock pot on low for several hours.

Remove from heat 15-20 minutes before serving.

Top with desired toppings.

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