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Prep Time: 35 Minutes Cook Time: 45 Minutes |
Ready In: 80 Minutes Servings: 4 |
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I love soups of all kinds! This is one of my favorites because of the wonderful blend of Mexican spices. Ingredients:
2 tablespoons extra virgin olive oil |
1 large onion, chopped |
1/2 cup bell pepper, chopped |
2 serrano peppers, seeded and minced |
1 jalapeno pepper, seeded and minced |
3 garlic cloves, minced |
4 cups chicken broth |
1 (8 ounce) can tomato sauce |
1 (10 ounce) can rotel tomatoes & chilies |
1 (4 ounce) can diced green chilies |
1/8 cup chopped parsley |
1/8 cup chopped cilantro |
1 tablespoon fresh oregano, chopped |
1 1/2 teaspoons ground cumin |
3 cups cooked chicken breasts, shredded |
3/4 cup black beans, drained and rinsed |
3/4 cup frozen whole kernel corn |
6 corn tortillas, cut in strips |
cooking oil |
1 cup monterey jack pepper cheese, shredded |
1 lime, cut into 4 wedges |
Directions:
1. In a 5 quart pot, saute onion, bell pepper, Serrano pepper, Jalapeno pepper, and garlic until onions are transparent.
2. Add chicken broth, tomato sauce, Rotel diced tomatoes,diced green chile peppers, parsley, cilantro, oregano, and cumin. Simmer, covered, for 20 minutes.
3. Add chicken, black beans and corn. Heat through.
4. Fry tortilla strips in hot oil, half at a time, about 1 minute or until crisp and light brown. Remove with a slotted spoon; drain on paper towels.
5. Divide tortilla strips among 4 bowls.
6. Ladle soup over tortilla strips.
7. Sprinkle each serving with cheese.
8. Squeeze lime into each bowl.
9. Serve immediately.
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