It really is feeling like fall down here in Texas. But anything below 80 degrees feels like fall to me. My son is still having football practice, so I am still cooking quick meals during the week. My go to recipe for a quick fall meal is chicken tortilla soup. I have combined two recipes to create this one. I like the version over at Recipe Box and The Pioneer Woman. It is especially fast if you have cooked chicken breast all ready prepared.
What you will need:
2 Boneless chicken breast or about 7 tenders
2 Tablespoons of Taco Seasoning
1 Tablespoon of Onion powder
1 Teaspoon of Garlic Powder
4 cups of water
4 Cubes of Chicken or Beef Bouillon, I used 2 each
1 Tablespoon of Chili Powder
1 Bay Leaf
2 Corn Tortillas torn in pieces
1 Can of Black Beans, drained
1 Can of Rotel
1/4 Cup chopped Cilantro
Garnishes: Sour Cream, Avocados, Tortilla Chips, Cheddar Cheese
Sprinkle your chicken breast or tenders with the taco seasoning. Bake 375 til juices run clear. I cook my frozen tenders for 30 minutes, if you are using chicken breast you will most likely have to cook those longer. Shred chicken into bite size pieces.
While your chicken is cooking in a large saucepan, (at least 3 quart or larger) mix the following: water, bouillion, onion powder, garlic powder, chili powder, bay leaf, torn tortillas, black beans, rotel, and cilantro. Cook on medium low for about 30 minutes, or until chicken is done cooking in the oven, stirring occasionally. Add the cooked chicken and simmer about 5 more minutes. Then laddle a heaping bowl, and garnish with desired toppings.