Tassel Ridge Chicken Tortilla Soup


1 Tbsp oil

1 onion, chopped

1 green bell pepper, chopped

2 gloves garlic, finely chopped

1 4-oz can tomato paste

1 15-oz can tomato sauce

1 15-oz can diced tomatoes

1½ cups water

1 14.5 oz can chicken broth

1 tsp cumin

1 tsp chili powder

¼ tsp cayenne pepper

1 tsp salt

½ tsp black pepper

1 bay leaf

1 15-oz can black beans, drained and rinsed

1 12-oz package frozen corn

1½ lbs chicken, cooked and shredded

1 bunch fresh cilantro, roughly chopped

8 corn tortillas, cut into thin strips and fried until crispy


Heat oil in stock pot over medium-high heat. Add onion and bell pepper. Sauté about 3 minutes. Add garlic and sauté for 1 minute. Add tomato paste. Cook for 2 minutes, stirring constantly. Once tomato paste is caramelized, add tomato sauce, diced tomatoes, water, and chicken broth. Bring to a boil. Reduce to simmer. Add cumin, chili powder, cayenne powder, salt, black pepper, and bay leaf. Simmer for about 5 minutes. Add black beans, corn, and chicken. Simmer for about 30 minutes. Add cilantro. Remove bay leaf. Pour soup into bowls. Top with crispy tortilla strips. Serves 6-8.

Wine Recommendation—Tassel Ridge Iowa Marquette Rosé 

Iowa Marquette Rosé is a dry, full-bodied rosé with bright cherry, strawberry, citrus, and peach on the nose and strawberry, raspberry, and cherry on the palate. It is made entirely from Marquette grapes grown in our Mahaska County, Iowa vineyards.

Category : KIOA Recipe of the Week Posted on November 3, 2015

Comments are closed.