Chicken Soup with Peppers and Crispy Tortilla Strips
Chicken Tortilla Soup Recipe - Soup Recipe

This delicious soup recipe and photos was shared with my by Karen Calanchini, Food Stylist and Photographer, of Redding, CA.

Karen says, "This tasty soup is a meal by itself and requires only a simple green salad on the side. We love the bits of Aleppo pepper sprinkled on top along with some cilantro."

Garnishes:
Fresh cilantro leaves
Diced avocado
Sour cream

* Spanish Tolosna Beans - Also know as Alubia de Tolosa. This a bean which is central to the Basque cuisine. These hearty beans have a distinct coloration ranging from reddish purple to black, with white spots. These beans are very similar to the classic black bean. You may substitute cranberry beans, red kidney beans, azuki beans, black beans, or navy beans, if you wish. Do not soak the Spanish Tolosna Beans prior to cooking.

Karen purchases her heirloom and other dried Spanish Tolosna Beans from Purcell Mountain Farm which is a family-operated farm located above the Kootenai River Valley at the foothills of the Purcell Mountain Range. It is nestled in the Northeastern-most part of Idaho. Karen says, “I love their dried beans because they come from the farm directly to you. Their service is excellent and fast. Because their dried beans are so fresh, I have never had to soak any of the varieties I have tried. They usually cook within an hour and are ready to add to your recipe.”

** Aleppo Pepper - It is a Penzey's Spice product. It is a coarse deep brick-red color. A good substitute is a mixture of 4 parts sweet paprika and 1 part cayenne pepper.

*** Caldo de Pollo is chicken boullion, and is found in the Mexican section of the grocery store. It has a better flavor than regular boullion.

Preparation:

In a large pot over medium-low heat, add the dried beans, water (to just cover the beans), and bay leaves. Bring the dried beans and water to a boil, and then lower the heat and simmer for 60 to 90 minutes, or until the beans are almost tender. Remove from heat, drain off the water and discard; set cooked beans aside.

In a small bowl, combine the cumin, chili powder, and smoked paprika; set aside.

In a large soup pot or Dutch Oven over medium-low heat, add the chicken breasts, chicken stock, and Knorr Caldo de Pollo Seasoning; cook until the chicken will easily shred apart using two forks. Remove from heat. Remove the chicken breasts from the stock to a cutting boards; reserve the chicken stock.

Using two forks, shred the chicken breasts. Then add the prepared spice mixture and mix well into the shredded chicken; set aside.

In the soup pot over medium-high heat, heat olive oil. Add red and orange bell peppers, onion, and garlic; sauté only until the mixture becomes fragrant, approximately 2 minutes.

Add the Rotel tomatoes (with juice), reserved chicken stock, 32 ounces chicken stock, tomato paste, cooked beans, and shredded chicken. Cook for approximately 30 minutes on a low simmer. Check to see if the beans are completely cooked.

In a small bowl, mix together the corn meal with 1/4 cup hot water until well combine. Pour this mixture into the soup, stir, and cook for an additional 30 minutes. Check during cooking and stir at least once more. Taste the soup and add additional seasoning if desired.

Tortilla Strips: Coat a non-stick baking sheet with vegetable oil or non-stick cooking spray. Spray a little non-stick cooking spray over the tortilla strips. Bake at 375 degrees F. until crispy and golden. NOTE: Watch carefully, turning once. Remove from oven.

To Serve: Place soup in individual soup bowls. Place prepared tortilla strips on top of the soup. Serve the garnishes (cilantro leaves, diced avocado, and sour cream) on the side in individual serving bowls.

Makes 6 to 8 servings.