It’s Fall and that means crockpot meals and soups are on the menu. Nothing beats a warm and hardy soup on a cold night. I whipped up this delicious chicken tortilla soup in no time and I’m sure I’ll be snacking on it all week. I got the recipe from Ree Drummond of The Pioneer Woman. I changed it up a bit to make it more simple and quicker to cook.
What you’ll need:
1 medium sized rotisserie chicken (mine was store-bought from the deli)
11/2 tsp cumin
11/4 tsp chili powder
1/2 tsp garlic powder
1/2 tsp kosher salt
1tbsp olive oil
1 small-medium diced onion
1 small-medium chopped red bell pepper
1 small-medium chopped green red bell pepper
3 cloves of minced garlic
1 (10oz) can of Rotel
4 cups hot water
2 cans of black beans
3 tbsp corn meal
First, chop the breast meat of the rotisserie chicken into chunks (you should get about three cups). Next make a seasoning mixture with the
chili powder, garlic powder, cumin, and kosher salt. Heat the olive oil in a large pot and sauté the onion, bell peppers, and garlic until they are translucent. Add the seasoning to the sauté and continue to cook until slightly browned. Add the chopped chicken, chicken broth, water, and rotel (including juice) and let cook until it starts to boil. Add the black beans and continue to allow the soup to cook. In another bowl, mix the cornmeal into 1/2 cup of water and add to the pot of soup. Turn the heat to low, cover and let simmer until it slightly thickens (20 minutes or so).
Pour into a bowl and add your favorite toppings. I topped mine with avocado, sharp cheddar, cilantro, and red onions.