It’s cold out. Like, super cold. So we whipped up something simple and spicy this weekend.
Chicken Tortilla Soup…modified slightly from The Pioneer Woman’s recipe. Mainly because I was cold and hungry, so for convenience I took some short cuts. Those short cuts did not disappoint.
1 rotisserie chicken, shredded
2-3 tbsp of taco seasoning
1/2 cup chopped onion
3/4 cup of diced peppers (I used red/yellow)
1 can (10oz) of tomatoes and green chilies (Rotel makes a great one)
1 can black beans, drained
1 can sweet corn, drained
32 oz chicken broth
3 tbsp of tomato paste
3 tbsp cornmeal
2 cups warm water
corn tortillas, sour cream, salsa, green onions, shredded cheese (all those delicious toppings)
Easy as pie soup. Saute the onions and peppers with 1 tbsp of taco seasoning and a little splash of olive oil. Add in chicken and another tbsp of seasoning. Add in tomatoes, black beans and corn. Add in chicken broth and tomato paste. Bring to a boil then simmer for about 30 minutes.
Mix the cornmeal with about 2 cups of warm water and then slowly add into the soup. Don’t skip this part! It makes all the difference. Taste and add the additional tbsp of taco seasoning as needed.
Serve with corn tortillas fried up in some oil.PAGECHECK