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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 4 |
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You can make this really easily by using a roasted chicken you can buy at the grocery store for a short cut. From Life's Ambrosia. Ingredients:
2 tablespoons olive oil |
2 teaspoons olive oil |
1 medium onion, diced |
1 jalapeno, diced |
4 garlic cloves, minced |
1 1/2 teaspoons cumin |
1/2 teaspoon chili powder |
1/4 teaspoon cayenne pepper |
1 (1 ounce) can fire roasted diced tomato |
4 cups chicken broth |
1 (14 ounce) can tri-blend beans, drained and rinsed (or a can of kidney, black, or pinto beans) |
1 1/2 teaspoons kosher salt |
3 cups shredded chicken |
1 cup frozen corn kernels |
1 teaspoon lime juice |
1 teaspoon lime zest |
4 small corn tortillas |
2 tablespoons cilantro, chopped |
Directions:
1. Heat 2 tablespoons of olive oil in a large pot over medium heat. Add onions, garlic and jalapenos. Cook 3 – 4 minutes or until slightly softened. Stir in cumin, chili powder and cayenne pepper. Cook 1 more minute.
2. Pour in roasted tomatoes and chicken broth. Bring to a boil and reduce heat to medium low to simmer. Stir in beans, kosher salt, chicken, corn, lime juice and lime zest. Allow to simmer 10 – 15 more minutes. While the soup is simmering prepare your tortilla strips.
3. Preheat oven to 375 degrees. Drizzle remaining olive oil over the corn tortillas, cut into strips and bake for 5 – 7 minutes or until crispy.
4. Ladle soup into bowls, top with corn tortilla strips and cilantro.
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