Chicken Tortilla Soup

By brownbox

Ingredients

• 8 chicken breasts, cooked and shredded
• 4 TBSP Olive Oil
• 4 pkgs. fajita seasoning
• 2 C. diced onion
• 2 C. diced colored peppers
• 12 cloves minced garlic
• 4 o oz. diced tomatoes
• 4 cans green chilies
• 128 oz. chicken broth
• 12 TBSP tomato paste
• 16 C. water
• 8 cans black beans, drained
• 12 TBS. cornmeal

Preparation

Step 1

Mix chicken with fajita seasoning.

Heat 1 tablespoon olive oil in a pot over medium high heat. Add onions, red pepper, green pepper, and minced garlic. Stir and begin cooking, then add the rest of the spice mix. Stir to combine, then add shredded chicken and stir.

Pour in tomatoes, chilies, chicken stock, tomato paste, water, and black beans. Bring to a boil, then reduce heat to a simmer. Simmer for 45 minutes, uncovered.

Mix cornmeal with a small amount of water. Pour into the soup, then simmer for an additional 30 minutes. Check seasonings, adding more if needed---add more chili powder if it needs more spice, and be sure not to undersalt. Turn off heat and allow to sit for 15 to 20 minutes before serving. Five minutes before serving, gently stir in tortilla strips.

Ladle into bowls, then top with sour cream, diced red onion, diced avocado, pico de gallo, and grated cheese, if you have it! (The garnishes really make the soup delicious.)