Tortilla soup tacos

It started with this tweet:

Yumm, right? Alrighty, I have an idea for dinner. My thinking is this: You’re pretty much making the soup, minus the wet parts. Chicken, vegetables, spices, just no broth. I used Ree Drummond’s recipe as a guideline, because it’s just damn tasty.


  • 1 pack of thin-sliced chicken breasts
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • 1 red onion, chopped
  • 1 can diced tomatoes & green chilis
  • 1/2 can black beans, drained
  • 1-1/2 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 tablespoon olive oil
  • 3-5 cloves garlic, minced
  • sea salt & ground pepper to taste
  • 1 cup chopped cilantro
  • 1 sliced avacado
  • 1 lime

  • Mix chili powder and cumin in equal parts
  • Use half to two-thirds of this on the chicken. Cook in a hot skillet with olive oil just till the chicken’s done.
  • Shred or chop the chicken once it’s almost done.
  • Mix chopped bell peppers and onion in a pan with a little olive oil over medium heat.
  • Add garlic and the remaining spice mix. Stir over medium heat, cooking till the onions are translucent.
  • Pour the vegetables into the chicken. Mix together, adding can of diced tomatoes & green chilis.
  • Add drained black beans, and finally salt & pepper to taste.
  • Cook another 5 to 10 minutes over medium heat, gently stirring.
  • Remove from heat while you prepare your tortillas.
  • Scoop mixture into warmed tortillas.
  • Top with cilantro, avocado, and juice from the lime
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