Recipe Review: PW Chicken Tortilla Soup

Over the weekend I was having a soup craving. Magically the Ree, the Pioneer Woman, posted a recipe that made my mouth water....Chicken Tortilla Soup! It was a bit time consuming to make. I'm usually more of a quick recipe kind of girl, however this soup was entirely worth it!
The flavors were just amazing, but I think my favorite part was topping the soup with avocado! I never thought to use that in soup. Now, I'm obsessed. I'm trying avocado on everything!
If you have a little time on your hands, this soup is worth making. I also think it would freeze well if you left out the tortilla strips.
Try it out.....

Chicken Tortilla Soup (Adapted from the Pioneer Woman)

Prep Time: 10 Minutes

Cook Time: 1 Hour30

Servings: 8

Ingredients

2 whole Boneless, Skinless Chicken Breasts

1 Tablespoon Olive Oil

1-½ teaspoon Cumin

1 teaspoon Chili Powder

½ teaspoons Garlic Powder

½ teaspoons Salt

1 Tablespoon Olive Oil

1 cup Diced Onion

¼ cups Diced Green Bell Pepper

¼ cups Red Bell Pepper

3 cloves Garlic, Minced

1 can Rotel Tomatoes And Green Chilies

32 ounces, fluid Low Sodium Chicken Stock

3 Tablespoons Tomato Paste

4 cups Hot Water

2 cans Black Beans, Drained

3 Tablespoons Cornmeal Or Masa

5 whole Corn Tortillas, Cut Into Uniform Strips Around 2 To 3 Inches

Garnishes:

Sour Cream

Diced Avocado

Diced Red Onion

Salsa Or Pico De Gallo

Grated Monterey Jack Cheese

Cilantro

Preparation Instructions

Preheat oven to 375 degrees. Mix cumin, chili pepper, garlic powder, and salt. Drizzle 1 tablespoon olive oil on chicken breasts, 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 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 cornmeal 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. Five minutes before serving, gently stir in tortilla strips.

Ladle into bowls, then top with sour cream, diced red onion, diced avocado, pico de gallo, and grated cheese, if you have it!