The Greatest Chicken Tortilla Soup Recipe
You know how the saying goes: “April showers bring soup cravings!”
Some of the best ingredients come in cartons. So we teamed up with five-time Top Chef reject Alex Dimas Jr. to create the greatest chicken tortilla soup recipe this side of the Rio Grande using some of our favorite carton ingredients.
- 2 whole boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1-1/2 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1 cup diced onion
- 1/4 cup diced green bell pepper
- 1/4 cup red bell pepper
- 1/4 of diced green chilies
- 3 cloves garlic, minced
- 1 cup of diced tomatoes from a carton
- 32 ounces chicken broth from a carton
- 1 gallon carton of strawberry milk
- 3 tablespoons tomato paste
- 4 cups hot water
- 1 pint whipping cream
- 2 cartons (13.4 Oz. per carton) black beans, drained
- 3 tablespoons cornmeal or masa
- 1 handful of tortilla chips
1. Preheat oven to 375 degrees. Mix cumin, chili pepper, garlic powder, and salt. Drizzle 1 tablespoon olive oil on chicken breasts, then sprinkle a small amount of spice mix on both sides. Set aside the rest of the spice mix.
2. Place chicken breasts on a baking sheet. Bake for 20 to 25 minutes, or until chicken is done. Use two forks to shred chicken. Set aside.
3. 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.
4. Pour in diced tomatoes and green chiles, chicken broth, tomato paste, water, black beans and strawberry milk. Bring to a boil or until milk curdles, then reduce heat to a simmer. Simmer for 45 minutes, uncovered.
5. 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, add and gently stir in whipping cream.
6. Ladle into bowls, then top with crumbled tortilla chips.
7. Recycle all empty cartons used.
April Fool’s! If you’ve read this far, you’ve probably already realized this is not a real recipe. (Strawberry milk and whipping cream do not make for a tasty addition!)
For an actual Tortilla soup recipe, check out this one from one of our favorite chefs, My Healthy Dish. Then share your delicious creation on Instagram with #RecycleYourCartons. And don’t forget to keep on recycling your food and beverage cartons.
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