Kate's Cuisine

May 05 2012

Ree’s Chicken Tortilla Soup

 

2 tablespoons cumin $1.50
1 tablespoon chili powder $1.41
2 tablespoons garlic powder $0.78
Salt $0.02
2 boneless, skinless chicken breasts $5.80
2 tablespoons olive oil, plus 5 $0.12
1/2 green pepper, diced $0.36
1 onion, diced $0.47
3 cloves garlic, minced $0.03
1/2 red bell pepper, diced $0.45
1 can diced tomatoes $0.99
4 cups chicken stock $2.00
1 small can tomato paste (about 2 tablespoons) $0.59
1 can black beans, drained and rinsed $1.19
2 tablespoons cornmeal $0.02
1/2 red onion, diced $0.33
1/2 avocado, diced $0.49
1/2 cup grated Cheddar cheese $0.56
5 corn tortillas $2.10

Total Cost    $19.21
Cost per serving $2.40

1.) Preheat the oven to 375 degrees Fahrenheit. In a small bowl combine the cumin, chili powder, garlic powder, and some salt.

2.) Rinse and pat dry the chicken breasts. Drizzle two tablespoons of olive oil over them and sprinkle on about 1/4 of the spice mixture. Rub spice mixture and oil entirely over chicken.

3.) Place the chicken into the preheated oven and bake for 20 – 25 minutes.

4.) When chicken is finished cooking, keep the oven turned on, shred chicken with two forks and set aside.

5.) In a large pot heat three tablespoons of olive oil over medium-high heat. When hot add the onion, the peppers, and the garlic. Stir to coat veggies in oil and then add most of the remaining spice, but hold back some so you can test and further flavour the soup later on. Once the spices have been added, cook for another minute or two.

6.) Add the shredded chicken and the can of diced tomatoes and stir to combine. Then add the chicken stock, the tomato paste, and the black beans. Bring the entire pot up to a boil, then reduce heat and simmer for about 30 minutes.

7.) After the soup has cooked for about 30 minutes, sprinkle some cornmeal into about three tablespoons of warm water and stir to thoroughly combine. Pour that into the soup and stir to combine.

8.) Meanwhile, slice the corn tortillas into long strips and sprinkle 2 tablespoons of olive oil over them. Stir to coat strips in oil. Place them in a single layer on a baking sheet and place them in the oven until they get nicely browned and crisp.

9.) While tortilla strips are cooking, taste soup to make sure it is to your liking and add more soup or spice mixture if needed. Turn heat off of soup and allow to sit for 15 minutes.

10.) When strips are finished cooking, remove them from the oven. Ladle soup into bowls and sprinkle several tortilla strips on top of each serving. Serve alongside diced red onion and diced avocado for toppings.

11.) Serve and enjoy!

Read my review of Ree’s Chicken Tortilla Soup here

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