Chicken Tortilla Soup

  • 1 tsp. ground cumin
  • 1 tsp. New Mexico hot chile powder
  • 1/2 tsp. garlic powder
  • 1/2 tsp. salt
  • 1 tbsp. olive oil
  • 2 boneless skinless free-range chicken breasts
  • 1 c. diced onion
  • 1 Anaheim chile pepper, diced
  • 1 Serrano chile pepper, diced
  • 1/2 red bell pepper, diced
  • 3 cloves garlic, minced
  • 1 10 oz. can Rotel diced tomatoes and green chiles
  • 4 c. chicken broth
  • 3 tbsp. tomato paste
  • 1 14 oz. can black beans, drained
  • 3 tbsp. masa
  • 1 c. warm water
  • 1 handful tri-color tortilla strips (used for salad garnish)
  • 1 diced avocado
  • cilantro
  • grated Monterrey Jack cheese
  • sliced scallions
  • Preheat toaster oven to 375 F
  • Mix cumin, chile powder, garlic powder and salt
  • Drizzle olive oil on chicken breasts (both sides)
  • Rub 3/4 of spice mix onto both sides of chicken breasts
  • Bake chicken at 375 F until done, about 30 min.
  • Shred chicken using 2 forks
  • Saute onions, garlic, peppers on medium heat until soft, about 5 min.
  • Add shredded chicken
  • Add Rotel tomatoes and green chiles
  • Add tomato paste
  • Add chicken broth.
  • Add black beans
  • Bring to a boil, reduce heat to simmer
  • Mix masa in 1 c. warm water, add to soup
  • Simmer for about 20 min.
  • Place handful of tortilla strips in bowls, add soup, garnish and serve

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Born in Harrisburg, PA. Undergrad at Drexel University. Learned to ride a bike when six years old, riding ever since. Started cooking when I was in college, stopped when I got married, started again in 2006 when my wife was out of town for a few months. Jobs: worked at post office while in college to earn money to buy a stereo. After grad school, worked at a small software company in Redmond, WA for twelve years. Afterwards, went back to school to get a certificate, then started teaching high school. Still doing that off and on, part time as the need arises.

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