Grilled Chicken Tortilla Soup!
By: Kecia’s Flavor Breakthrough!
I am totally craving soup! So, what else is new, right? I have some chicken thawing in the refrigerator, the weather is much cooler, I have jalapenos and bell peppers sitting on the counter! Sounds like a great idea for some delicious, southwestern type soup! And I am missing Colorado cuisine, too! I really miss that food!! So hopefully this will settle the craving somewhat, right? I made my own tortilla strips for this recipe, it isn’t hard… so, hey give it a try! They taste so much better than store bough and you can make them a bit lighter by baking them!
Serves 6 – 8
- ½ cup sour cream
- ¼ cup cream
- 2 tsps. Cilantro
- ½ jalapeno, minced
- 1 tbsp. lime juice
- 2 boneless, skinless chicken breasts
- Olive Oil spray
- 4 corn tortillas, cut into thin strips
- 1 sweet onion julienned
- 1 green bell pepper chopped
- 1 jalapeno chopped (remove seeds and veins)
- 2 cloves garlic, crushed
- 1 tbsp. cumin
- 1 tbsp. chili powder
- 1 tbsp. cilantro
- 1 cup black beans, rinsed and drained
- 1 cup corn, fresh or frozen (thawed)
- ½ cup rice
- 4 cups chicken broth
- 2 cups diced tomato
- Salt and pepper to taste
- Queso Fresco cheese, crumbled
In a bowl, place sour cream, cream, cilantro, ½ jalapeno, and lime juice, whisk together and refrigerate until needed.
Preheat grill to medium heat. Sprinkle chicken breasts with salt and pepper. Place chicken on grill and cook for 5 minutes each side. Remove from grill, cover with foil and set aside.
Preheat oven to 400° F Place a sheet of parchment paper on a cookie sheet. Lay tortilla strips on paper in a single layer and spray with olive oil to coat. Place in oven and cook for ten minutes, stir and repeat. Make sure to check often so not to burn them. You want them crispy, but not brown. Remove and set aside.
In large stock pot or Dutch oven, coat with olive oil, over medium heat, add onion, bell pepper and final jalapeno.
Stir and cook until onion is slightly translucent. Add garlic, cumin, chili powder and cilantro. Cook for an additional minute or until it becomes fragrant.
Stir in beans, corn and rice, add tomatoes and broth.
Cut up chicken breasts into cubes and add to the pot.
Season with salt and pepper, bring to a boil, cover, reduce heat and simmer for about 30 minutes to let flavors combine and cook rice.
Place soup in bowls, sprinkle a few tortilla strips on top, drizzle with the cream sauce, and sprinkle some of the cheese on top. Serve hot.