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Chicken Tortilla Soup

Gluten free • 2.5 hrs to make • Serves 8


2 Chicken breasts, boneless skinless


1 Avocado
2 15-ounce cans Black beans
1 1/4 tsp Chilli, powder
1 Cilantro, fresh
3 cloves Garlic
1/2 tsp Garlic powder
1/4 cup Green bell pepper
1 cup Onion
1/4 cup Red bell pepper
1 Red onion
1 10-ounce can Tomatoes and green chiles

Canned Goods

4 cups Chicken broth, low-sodium
3 tbsp Tomato paste

Baking & Spices

3 tbsp Cornmeal
1/2 tsp Salt

Oils & Vinegars

2 tbsp Olive oil

Nuts & Seeds

1 1/2 tsp Cumin, ground

Bread & Baked Goods

5 Corn tortillas, small


1 Sour cream


4 cups Water, hot
  • Dee Pilant

    Chicken Tortilla Soup Recipe : Ree Drummond : Food Network - "The Pioneer Woman"

  • Stacy

    Chicken Tortilla Soup Recipe - Pioneer Woman Recipe

  • Sarah Waltenburg

    Chicken Tortilla Soup Recipe : pioneer women

  • Anna C

    Method for baking chicken breasts: "Preheat the oven to 375 degrees F. Start by mixing together the cumin, 1 teaspoon of the chilli powder, the garlic powder and salt. Drizzle the chicken breasts with 1 tablespoon of the olive oil. Then sprinkle with 1 teaspoon of the spice mixture. Set the rest of the spice mixture aside. Bake until the chicken is cooked all the way through, 15 to 20 minutes." [Chicken Tortilla Soup Recipe : Ree Drummond : Food Network]

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