Red Tortilla Soup with Chicken
I love soups…love them…gobble them up. Soups freeze well, they taste better on day two or day three, I love soup. If it’s a Tex-Mex soup….even better.
Tex-Mex is one of my true food loves. Maybe it’s because I’m from Texas, maybe it’s just because Tex-Mex is Awesomesauce.
If you’re in the northern part of the United States, you may not have ever had true Tex-Mex. 😦 I’ve been to Pittsburgh, and although Pittsburgh has a fabulous sandwich with cole-slaw and fries in it (Bravo!) the Tex-Mex or Mexican food isn’t wonderful. (Think pasta sauce on an enchilada…) Meh.
We went to Taco Cabana over the weekend. If you’re unfamiliar with Taco Cabana…I’m sorry.😦 Taco Cabana is an awesome Tex-Mex food chain (better than Taco Bell or Taco Bueno, but not as good as a “True” sit down restaurant).
Their cheese enchiladas come wrapped in these beautiful, red corn tortillas. I begged and pleaded my way into the purchase of 2 dozen uncooked red tortillas, for my tortilla soup. The cashier thought I was crazy, kept telling me they’d be uncooked…hard… “Didn’t I want fresh steamed ones?” Nope… I want the non-steamed red ones please! I convinced him.
I’ve never seen red corn tortillas anywhere else, although when I searched online Walmart claims to sell them. I have never seen them at Walmart though.
They are not necessary to make tortilla soup, but they sure are beautiful.
Red Tortilla Soup with Chicken
An adapted Pioneer Woman recipe via her post on Tasty Kitchen
- Cooked chicken diced or shredded (about 2-3 cups) *omit for Vegetarian soup*
- 1 Tablespoon Olive Oil
- 1 teaspoon Cumin
- 1 teaspoon Chili Powder
- 2 teaspoons Garlic Salt
- 1 cup Diced Onion
- 1/2 cup Diced Green Bell Pepper
- 1/2 cup Diced Red Bell Pepper
- 1/2 cup Diced Yellow Pepper
- 3 cloves Garlic, Minced
- 1 can of yellow corn or fresh corn (1 & 1/2 cups)
- 1-2 cups of white or brown rice (uncooked)
- 1 can (10 Oz. Can) Rotel Tomatoes And Green Chilies (or 1 can of diced tomatoes and 1 can of green chilies)
- 4 cups Chicken Stock or Veggie Stock for Vegetarian soup
- 3 Tablespoons Tomato Paste
- 4 cups Water
- 4 cups Black or Pinto Beans (frozen, canned or freshly cooked)
- 3 Tablespoons Cornmeal Or Masa*
- 5-8 whole Corn Tortillas, sliced into strips
Heat olive oil in a pot over medium high heat. Add onions, peppers, and minced garlic. Stir and begin cooking, then add the spices. Stir to combine, then add the chicken and stir.
Add the Rotel (tomatoes and green chilies), chicken stock, rice, corn, tomato paste, water, and beans to the soup pot. Bring to a boil, then reduce heat to a simmer. Simmer for 45 minutes, uncovered.
*Mix cornmeal with a small amount of water, it will make a paste. Add the corn meal paste into the soup, then simmer for an additional 30 minutes. This will thicken the soup.
Turn off heat and allow the soup to rest for 20 minutes before serving.
Five minutes before serving, gently stir in tortilla strips.
I fried half of the strips to make a crunchy topping.
Place the soup in mugs or bowls and serve with
- crisp tortilla strips
- hot sauce
- sour cream
or anything you like to top your soup with.
- Posted in: blogging ♦ Cooking ♦ dinner ♦ Family ♦ food ♦ Frugal living ♦ grocery shopping ♦ homemaking ♦ lunch ♦ Meal planning ♦ Meat ♦ meatless ♦ savory ♦ Texas ♦ things that make you go Yum ♦ Veggies
- Tagged: baking, Bean, Bell pepper, blogging, Broth, Chicken, Common bean, cook, Cooking, Corn tortilla, dinner, Family, food, frugal living, Fruit and Vegetable, Garden, Garlic, Home, homemade, Homemaking, Mexican cuisine, Olive oil, Recipe, Soup, Soups and Stews, Tablespoon, Taco Bueno, Taco Cabana, Tex-Mex, Texas, Tomato, Tortilla