I think we can all agree, there’s just nothing like Mom’s home cookin’. It just tastes better, doesn’t it? For that reason I’ve asked my Mom to submit some of her favorite recipes for me to share with y’all each Monday. Let’s get cooking in the kitchen with Mom!
Soup! A classic Fall food which, if I’m being honest isn’t always my favorite. BUT – Mom’s Spicy Chicken Tortilla Soup? Awesome. Delicious, spicy, FULL of flavor and it will literally warm you from the inside out. It’s pretty dang healthy too – even when you add a bunch of cheese and sour cream like I do 😉 This is the perfect go-to dish if you’re looking for something to make ahead for a busy week as it just gets better the more you let the flavors meld. I hope you enjoy it as much as we do!
- 1½ teaspoons ground cumin
- 1¼ teaspoons chili powder
- ½ teaspoon garlic powder
- ½ teaspoon salt, plus more to taste
- 2 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 cup diced onion
- 1 cup diced carrot
- ½ cup diced bell pepper (I prefer red; you can use whatever color you like or a mix)
- 3 cloves garlic, minced
- 1 10-ounce can diced tomatoes and green chiles
- 8 cups low-sodium chicken broth
- 3 tablespoons tomato paste
- 1 15-ounce can black beans, drained and rinsed
- 1 - 3 tablespoons cornmeal
- Preheat the oven to 375 degrees F.
- Mix together the cumin, 1 teaspoon of the chili powder, the garlic powder and salt in a bowl.
- Brush the chicken breasts with 1 tablespoon of the olive oil.
- Sprinkle the chicken breasts with 1 teaspoon of the spice mixture.
- Bake the chicken until cooked through, 15 to 20 minutes.
- Remove from oven and cool until able to handle. Chop into bite sized pieces.
- While the chicken is cooking, heat the remaining 1 tablespoon olive oil in a large pot over medium-high heat.
- Toss in the onion, bell pepper, carrot and garlic. Add the rest of the spice mixture.
- Stir to cook the vegetables until they begin to turn golden, about 5 minutes.
- Add the chicken and diced tomatoes, juice and all. Add the chicken broth and tomato paste.
- Stir to combine and bring the mixture to a boil.
- Reduce the heat to low. Add the drained black beans.
- Next, mix together the cornmeal with ½ cup water. Add the mixture to the pot, and then simmer the soup for 20 to 30 minutes.
- Do a final taste and add salt as you deem necessary.
- Serve with garnishes as desired (Diced avocado, diced red onion, sour cream, chopped fresh cilantro, grated Monterey Jack cheese, or pico de gallo)
- Enjoy!