Scottie's Chicken Tortilla Soup |
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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 8 |
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This is an easy delight to spice up any occasion. Use as a main course or a spicy delicious start. Ingredients:
1 (49.5 fluid ounce) can chicken broth |
1 (14 ounce) can whole kernel corn, drained |
1 (14 ounce) can black beans, drained |
1 cube beef bouillon |
3/4 cup chopped broccoli |
1 (28 ounce) can stewed tomatoes (crushed) |
2 tablespoons olive oil |
8 corn tortillas, cut into 1-inch strips |
2 tablespoons olive oil |
2 boneless skinless chicken breasts, cut into 1/2 inch cubes |
2 tablespoons lime juice |
1 tablespoon tequila |
1 tablespoon onion powder |
1 tablespoon garlic salt |
1 tablespoon cayenne pepper |
2 tablespoons cajun seasoning |
1 cup shredded white cheddar cheese |
Directions:
1. Combine the chicken broth, corn, black beans, beef bouillon, broccoli, and tomatoes in a large pot over medium heat.
2. While the broth mixture simmers, heat 2 tablespoons olive oil in a skillet. Fry the tortilla strips in the hot oil until crisp. Remove from skillet and drain on paper towels. Pour 2 tablespoons olive oil into the skillet. Once the oil is hot, add the chicken; cook and stir until cooked through, about 5 minutes. Stir in the lime juice, tequila, onion powder, garlic salt, cayenne pepper, and Cajun seasoning; cook another 2 minutes.
3. Transfer the chicken mixture to the pot with the broth mixture. Cook on medium 45 minutes; reduce heat to low and simmer another 45 minutes; ladle into bowls and top with tortilla strips and cheese to serve.
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