Weeknight Tortilla Soup

2 boneless, skinless chicken breasts
1 tablespoon olive oil
1-1/2 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon salt

1. Mix oil and seasonings and divide into two portions.
2. Coat chicken in one portion of seasoning mix and bake at 375 F for 20-25 minutes.  
3. Allow chicken to cool and shred with fingers or fork.
4. Set aside.
Note: A store-bought rotisserie chicken can be used as a time- saving alternative.  

1 tablespoon olive oil
1 cup diced yellow onion
1/4 cup diced green bell pepper
1/4 cup diced red bell pepper
3 cloves garlic, minced
1 whole chipotle pepper in Adobo, chopped
1 (10-ounce) can Rotel tomatoes with green chilies
1 (32-ounce) can low-sodium chicken stock
1 (32-ounce) can low-sodium beef stock
3 tablespoons tomato paste
2 (15-ounce) cans black beans, drained
1 cup zucchini, cut into chunks
1 cup yellow squash, cut into chunks
3 tablespoons cornmeal
6 corn tortillas, cut into 2-3 inch strips

1. Preheat oven to 375 F. In soup pot, heat olive oil over medium heat. Add onions, bell peppers, garlic and chipotles. Stir and add the remaining portion of seasoning mix.
2. Add Rotel, chicken and beef stocks, tomato paste and black beans. Bring to a boil then reduce heat to a simmer for 45 minutes.
3. Add zucchini, yellow squash and shredded chicken. Cook for 10 minutes.
4. Mix cornmeal with a small amount of water and add to soup. Cook for 30 minutes.
5. Add tortilla strips just before serving (approx. 5 minutes).

For added flavor, consider the following for garnish:
sour cream
sliced avocado
diced red onion
shredded Monterey Jack cheese
tortilla chips


Born and raised in Des Moines, Iowa, Chef Brian Larson of Clancy’s — his family’s restaurant — moved to New Orleans in 1994 to hone his culinary skills. Along with his wife, Mary, and their three children, he resides in Uptown, just a short walk from the restaurant he calls his “home away from home.”