The Scoop
This is soup with a serious topping game!
Crispy tortillas, tender chicken, black beans, green chiles, and smoky Southwestern spices come together in a rich, hearty broth that brings just the right amount of heat. Finish it with avocado, cilantro, cheese, and a spoonful of sour cream, and suddenly soup night has very little to apologize for.
Ingredients
For the soup:
- 1 1/2 teaspoons ground cumin
- 1 1/4 teaspoons chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt, plus more, to taste
- 2 chicken breasts, boneless and skinless
- 2 tablespoons olive oil, divided
- 1 cup onion, diced
- 1/4 cup green bell pepper, diced
- 1/4 cup red bell pepper, diced
- 3 cloves garlic, minced
- 1 (10-ounce) can diced tomatoes
- 1 (7-ounce) can green chiles
- 4 cups low-sodium chicken broth
- 4 cups hot water, plus 1 1/2 cups water, room temperature, divided
- 3 tablespoons tomato paste
- 2 (15-ounce) cans black beans, drained
- 3 tablespoons cornmeal
- 5 small corn tortillas
Optional toppings:
- avocado, to taste, diced
- red onion, to taste, diced
- sour cream, to taste
- fresh cilantro, to taste, chopped
- Monterey Jack cheese, to taste, shredded
- pico de gallo, to taste
Directions
- Preheat the oven to 375 degrees F.
- In a small bowl, mix together the cumin, 1 teaspoon of the chili powder, the garlic powder, and the salt.
- Coat the chicken breasts evenly with 1 tablespoon of the olive oil.
- Coat the chicken evenly with 1 teaspoon of the spice mixture. Set the remaining spice mixture aside.
- Bake until the chicken is cooked through, reading 165 degrees F when a meat thermometer is inserted into the thickest part, for 15-20 minutes.
- Remove the chicken from the oven, cut it into cubes, and set it aside.
- Heat the remaining olive oil in a large pot over medium-high heat on the stovetop.
- Add the onions, the red bell peppers, the green bell peppers, and the minced garlic.
- Add in 1 tablespoon of the spice mixture.
- Add the remaining chili powder.
- Stir and cook the vegetables until they turn golden-brown, for 5 minutes.
- Add the cubed chicken, the diced tomatoes and their juices, and the green chiles and their juices.
- Pour in the chicken broth, 4 cups of the hot water, and the tomato paste. Stir to combine and bring to a boil.
- Reduce the heat to low.
- Add the black beans and stir.
- In a separate bowl, mix together the cornmeal with the remaining room temperature water.
- Add the cornmeal mixture to the pot and let the soup simmer for 10-15 minutes.
- Add more of the spice mixture, as desired.
- Cut the tortillas into uniform 2-3 inch strips. Stir a generous amount of them into the soup before serving, reserving the remainder for topping.
- Turn off the heat and serve hot with your favorite toppings.
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