Serves 8Recipe from http://thepioneerwoman.com/cooking/
Husband-Tested in Alice’s Kitchen
This is a soup is a great party soup because it tastes even better the day after it’s been made, so call your friends now and make party plans! My husband said, “This soup is really good. There’s a different flavor in every bite.” The garnishes definitely make the soup pop, so don’t leave them out. I garnished the soup with the red onion, avocado and habanero pepper cheese….delish! You’ll find all of the ingredients needed for this soup at Lost River Market & Deli.
3-4 boneless, skinless chicken breasts halves
1 Tablespoon olive oil
1-½ teaspoon cumin
1 teaspoon chili powder
½ teaspoons garlic powder
½ teaspoons Kosher salt
1 Tablespoon olive oil
1 cup onion, diced
¼ cups green bell pepper, diced
¼ cups red bell pepper, diced
3 cloves garlic, minced
1 can tomatoes with green chilies
4 cups vegetable broth
3 Tablespoons tomato paste
4 cups hot water
2 cans black beans, rinsed and drained
3 Tablespoons cornmeal
5 whole corn tortillas cut into strips
Garnishes:
Sour Cream
Diced Avocado
Diced Red Onion
Grated Monterey Jack Cheese (I used Habanero Pepper Cheese)
Cilantro
Salsa or Pico De Gallo
Preheat oven to 375 degrees. Mix cumin, chili pepper, garlic powder, and salt. Drizzle 1 tablespoon olive oil on chicken breasts, and then sprinkle a small amount of 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 or until chicken is done. Use two forks to shred 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 tomatoes, broth, tomato paste, water, and black 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. Pour into the soup and then simmer for an additional 30 minutes. Check seasonings, adding more chili powder and/or salt, if needed. Turn off heat and allow to sit for 15 to 20 minutes before serving. Five minutes before serving, gently stir in tortilla strips. Ladle into bowls, and then top with some or all of the garnishes.
Preheat oven to 375 degrees. Mix cumin, chili pepper, garlic powder, and salt. Drizzle 1 tablespoon olive oil on chicken breasts, and then sprinkle a small amount of 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 or until chicken is done. Use two forks to shred 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 tomatoes, broth, tomato paste, water, and black 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. Pour into the soup and then simmer for an additional 30 minutes. Check seasonings, adding more chili powder and/or salt, if needed. Turn off heat and allow to sit for 15 to 20 minutes before serving. Five minutes before serving, gently stir in tortilla strips. Ladle into bowls, and then top with some or all of the garnishes.
No comments:
Post a Comment