Chicken Tortilla Soup

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 41.

	this recipe	typical
liquid	42%	102%
vegetables and beans	8%	58%
aromatics	5%	15%
fat	0%	2%
salt	0%	0%
thickener	1%	0%

Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

3600 g	2 whole boneless, skinless chicken breasts
14 g	1 tbsp. olive oil
3 g	1 1/2 tsp. cumin
3 g	1 tsp. chili powder
1 g	1/2 tsp. garlic powder
3 g	1/2 tsp. salt
160 g	1 c. diced onion
37 g	1/4 c. diced green bell pepper
37 g	1/4 c. red bell pepper
9 g	3 cloves garlic, minced
284 g	1 (10-oz.) can Rotel tomatoes & green chilies
907 g	32 oz. low-sodium chicken stock
49 g	3 tbsp. tomato paste
946 g	4 c. hot water
850 g	2 (15-oz.) cans black beans, drained
22 g	3 tbsp. cornmeal or masa
	5 whole corn tortillas, cut into uniform strips around 2 to 3 inches
	Sour cream, diced red onion, diced avocado, pico de gallo or salsa, grated Monterey Jack cheese, and/or cilantro, for garnishing

Method: 6 steps, published by www.thepioneerwoman.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“<p>My review was deleted from the ORIGINAL recipe that had multiple cans of tomatos(diced I think? Maybe crushed? At around 40+ oz total) and made what I called “practically tomato soup” - Spoiler alert it was a negative review. Cool that you changed the recip” — a cook, 3.0★

“<p>My family highly enjoyed this and the liberties I took with it like adding beef and extra cumin plus some curry powder. The toasted tortillas used for dipping instead was delicious. The extra cumin gave a fuller flavor as I thought the flavor wasn’t quite t” — a cook, 5.0★