I must say all I heard from my Hubby while eating this soup was moans and groans....please lets keep our minds out of the gutters now! But really he LOVED it and so did I.......Now a traditonal tortilla soup has the tortillas right in it. I have a thing about soggy stuff! I don't know I just could not do it!!!!! so what I did was put some oil in a pan and crisped them until they were golden brown. Then put them on top of my soup right before I was about to serve it.
This was super easy to make and serves about 8 people! Would be great to make and put in the freezer......just don't put the tortillas in if you are going to freeze it. You can add them afterwards when it is defrosted.
Alright so here it is enjoy!
1 Roasted Chicken from the grocery store
1 Tablespoon Olive Oil
1-½ teaspoon Cumin
2 teaspoon Chili Powder
2 teaspoons Garlic Powder
1 teaspoons Salt
1 cup Diced Red Onion
1/2 Diced Green Bell Pepper
1/2 Red Bell Pepper
3 cloves Garlic, Minced
1 can (10 Oz. Can) Rotel Tomatoes And Green Chilies
32 ounces, fluid Low Sodium Chicken Stock
3 Tablespoons Tomato Paste
4 cups Hot Water
2 cans (15 Oz. Can) Black Beans, Drained
3 Tablespoons Cornstartch
5 whole Corn Tortillas, Cut Into Uniform Strips Around 2 To 3 Inches
FOR THE GARNISHES:
Diced Red Onion
Salsa Or Pico De Gallo
Grated Monterey Jack Cheese
Shred up the chicken and put aside. Mix up the spices.
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 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 cornstartch with a small amount of water. Pour into the soup, then simmer for an additional 30 minutes. Check seasonings, adding more if needed—add more chili powder if it needs more spice, and be sure not to undersalt. Turn off heat and allow to sit for 15 to 20 minutes before serving.
Now I don't like the tortillas cooked in the soup but if you do add them Five minutes before serving, gently stir in tortilla strips. What I do is fry up the strips in some oil until golden brown then put them ontop of the soup.
Ladle into bowls, then top with sour cream, diced red onion, diced avocado, pico de gallo, and grated cheese, if you have it! (The garnishes really make the soup delicious.)
*Adapted by The Pioneer Woman*