Categories: CHICKEN, SOUPS, TEX-MEX

Ingredients

• 1 Tbsp olive oil
• 4 garlic cloves, minced
• 2 onions, chopped
• 1/2 bell pepper (capsicum), red or green, chopped
• 2 jalapeno chili peppers, diced
• 2 chicken breasts, skinless
• 3 tomatoes, chopped
• 2 tsps cumin
• 4 cups chicken stock
• 1 cup corn, canned (drained) or frozen
• 1 Tbsp tomato paste
• salt and pepper
• To Serve:
• 8 corn [or flour] tortillas, cut into 1/8" thick strips
• canola oil, for pan-frying
• 2 avocado, halved, pitted, peeled, diced (optional)
• 1 cup Jack cheese (optional)
• 1/2 cup fresh cilantro leaves, chopped (optional)

Directions

1. In a large pot saute the onion, garlic, chili peppers, and bell pepper with olive olive until soft.

2. Add the chicken breasts, tomatoes, cumin, and stock, and bring to a boil. Reduce heat to a simmer. When the chicken breasts are cooked through (about 15 minutes) remove from the pot and shred (use two forks to pull apart meat).

3. Return the shredded chicken to the pot along with the corn and tomato paste and simmer 30 minutes.

4. While the soup is cooking heat 1-inch of canola oil in a skillet over medium-high heat. When the oil begins to smoke add the tortilla strips in batches and fry until crisp on all sides. Remove to a paper towel lined plate and sprinkle with salt.

5. Salt & Pepper to taste. Serve topped with tortilla strips, avocado, and cheese. Garnish with cilantro and lime wedges.

Email to a friend | Print this recipe | Back