Niki's Chicken Tortilla Soup


I N G R E D I E N T S

1 tablespoon olive oil

14.5 oz can black beans

1 medium onion chopped

1 cup corn drained if canned I prefer

3 large cloves garlic minced

frozen or fresh

1 jalapeño diced and seeded

2 chicken breasts boneless, skinless

1 teaspoon ground cumin

1/4 cup cilantro chopped

1 teaspoon chili powder

1 lime juiced

14.5 oz crushed tomatoes

1 avocado sliced

1 can diced tomatoes w/ rotel chilies

Sour cream

3 cups chicken broth

Mexican cheese blend

T O R T I L L A S T R I P S

6 6- inch corn tortillas cut into 1/4-inch strips

1/4 cup olive oil

salt

D I R E C T I O N S

Heat 1/4 cup olive oil over medium-high heat a small pan. Add tortilla strips in small batches and fry until crisp. Drain and salt.

Heat olive oil In a large pot over medium heat. Add onion, garlic and jalapeño and cook until onion is softened.

Add remaining ingredients and simmer 20 minutes or until chicken is cooked through.

Remove chicken and shred. Add back to the pot and simmer for 3 minutes. Spoon soup into bowls and top with sour cream, cheese, lime wedges, sliced avocado and tortilla strips.


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ADDRESS

San Diego, California

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