One of Craig's favorite meals is Chicken Tortilla Soup. I thought I'd be a good girlfriend and attempt to make some. He doubted me all day by saying that he has only had one other person's homemade chicken tortilla soup, his mothers. You can about imagine the pressure I was under. Thank goodness for The Pioneer Woman, she saved my day with this awesome recipe and awarded me with a tying 1st place ribbon for best Chicken Tortilla Soup.
If you have never made a homemade soup before, please keep in mind that this is not a quick meal. You have to cut up all the veggies, pull apart the meat and sit around while the spices cook. Even though it is time consuming, it is incredibly easy and worth it!
photo credit: The Pioneer Woman
Chop up green, yellow and red peppers. I did not measure and just used 1/2 of a medium sized pepper. Also, chop up about 1/3 of the onion into small pieces.
Heat 1 1/2 tablespoons of olive oil on medium heat. Add peppers, onion, minced garlic and two tablespoons of spice mix (taco seasoning) to pan and begin the cooking process.
Pour rotel, tomato paste, 2 MORE tablespoons of taco seasoning/ spice mix, chicken stock, black beans, water and shredded chicken into pan and mix together.
Bring soup to a boil, then reduce heat and let simmer for the next 45 mins uncovered.
Combine corn meal and a small amount of water in a bowl. Add to soup and stir. Let the soup cook for another 30 mins. You will see how thick the soup gets once the corn meal is added. Talk about magic!!
Let soup cool for about 15 mins. Ladle into bowls, top with preferred garnishments and ENJOY!