Chicken Tortilla Soup

Course Soup

Cuisine Mexican

Keyword beans, chicken, gluten-free, tortillas

Prep Time 15

Cook Time 2

Total Time 2 15

Servings servings

Calories 491kcal

Preheat oven to 375°F.
Mix cumin, chili powder, garlic powder, and salt. Drizzle 1 tablespoon olive oil over chicken breasts, then sprinkle a small amount of spice mix on both sides. Set the remaining spice mix aside.
Place chicken breasts on a baking sheet and bake for 20-25 minutes or until chicken is cooked through and no longer pink. Shred with 2 forks, then set aside.
Chop onion and peppers, mince garlic, and drain and rinse beans; set aside.
Heat remaining olive oil in a pot over medium high heat. Add onions, bell peppers, and garlic. Begin cooking then stir in the rest of the spice mix and the shredded chicken.
Pour in tomatoes, green chiles, broth, tomato paste, hot 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 as needed/desired.
Cut tortillas into thin strips, 2-3 inches long. Gently stir them into the soup about 5 minutes before serving.
Ladle soup into bowls, then top with sour cream, diced red onion, diced avocado, salsa, and shredded cheese as desired. (The garnishes really help make this soup delicious!)
Serve with pineapple on the side.