Roasted Chicken Tortilla Soup

By davidv

"Have you ever wondered what spices and ingredients you need to make a really authentic Mexican soup? Here you are. De nada!" —David

Tip: Leftover chipotle in adobo can be easily frozen for later use. Just place the individual peppers (with a little adobo sauce) in small plastic bags and freeze.

Ingredients

• Chicken:
• 4 boneless, skinless chicken breasts
• 1 tsp paprika
• 1 tsp dried oregano
• 1 tsp cumin
• 1 tsp chili powder
• 1/8 tsp cayenne pepper
• 1/2 tsp kosher salt
• 1 Tbsp olive oil
• Soup:
• 4 cloves garlic, minced
• 1 large onion, finely diced
• 1 red pepper, finely diced
• 1 green pepper, finely diced
• 1 jalapeño, seeded and minced
• 2 chipotle peppers in adobo, minced
• 1 (28-oz) can petite diced tomatoes
• 7 cups chicken broth
• 1 cup frozen corn kernels
• 1 tsp dried oregano
• 1/2 tsp cumin
• 1 tsp chili powder
• 1 (19-oz) can red kidney beans, drained and rinsed
• 4 Tbsp coarsely ground cornmeal
• 1 cup fresh cilantro leaves, roughly chopped
• 2 Tbsp fresh lime juice
• (Optional) Garnishes:
• Corn tortilla chips, crushed
• Avocado, sliced
• Low-fat sour cream
• Low-fat cheddar or Monterey Jack cheese, shredded

Details

Adapted from qvc.co

Preparation

Step 1

To prepare the chicken, preheat the oven to 375°F. Lightly grease a baking sheet.

Mix together the paprika, oregano, cumin, chili powder, cayenne pepper, salt, and olive oil in a medium-size bowl until a paste forms. Generously rub the chicken breasts with the paste and place them on the baking sheet.

Roast until completely cooked through, about 20 minutes. Set aside. When cool, shred or dice the chicken into small cubes. Set aside.

To prepare the soup, sauté the garlic in oil in a large stockpot until it begins to brown. Add the onion as well as the red, green, and jalapeño peppers and cook until the veggies begin to soften, about 5–8 minutes.

Add the chicken breast, chipotle peppers, tomatoes, chicken broth, corn, oregano, cumin, chili powder, kidney beans, and cornmeal. Bring to a simmer and continue to simmer for about 15 minutes. Add the cilantro and fresh lime juice. Serve with the garnishes, if desired.