- 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
- Combine the chicken broth, corn, black beans, beef bouillon, broccoli, and tomatoes in a large pot over medium heat.
- 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.
- 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.
04/04/2018
recipepes.com
Scottie's Chicken Tortilla Soup, recipe
PT15M
PT1H
5
455 calories
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