Tortilla Soup

Tortilla Soup

Sprinkle mixture over both sides of chicken tenders.

Grill chicken on gas grill or grill pan on the cooktop for 3-4 minutes on each side.

Stack tortillas and cut into 1/2 inch strips. Cut crosswise to create strips of equal length of about 2 inches.

In batches, fry tortilla strips until slightly browning and crispy. Drain on paper towel.

Bring to a boil, reduce heat, and simmer for 30 minutes.

Ladle soup into shallow bowls and garnish with tortilla strips, avocado, lime, cheese, and cilantro.

Ingredients

  • 1 lb chicken breast tenders
  • 1 tsp salt
  • 1 tsp chili powder
  • 1 tsp chipotle powder
  • 1 tsp cumin
  • Olive oil
  • 6 corn tortillas
  • 1 cup vegetable oil
  • 3 tbsp vegetable oil
  • 1 red bell pepper, chopped
  • 1 yellow bell pepper, chopped
  • 1 poblano pepper, chopped
  • 2 jalapeno peppers, chopped (optional)
  • 1 red onion, chopped
  • 5 cloves garlic, minced
  • 1 can black beans, drained and rinsed
  • 1 cup corn kernels, fresh or frozen
  • 1 28 oz can chopped tomatoes
  • 8 cups chicken stock
  • 2 tsp salt
  • 2 tsp cumin
  • 2 tsp chili powder
  • 2 tsp chipotle powder
  • 1 avocado, sliced (for garnish)
  • 3/4 cup grated Monterrey Jack cheese (for garnish)
  • Cilantro (for garnish)
  • Lime wedges (for garnish)
Read the whole recipe on Southern Boy Dishes