scottie's chicken tortilla soup

Ingredients

• Servings: 8
• 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 seasoning
• 1 cup shredded white cheddar cheese

Recipe

Preparation Time: 20 mins Cook Time: 2 hrs

Ready Time: 2 hrs 20 mins


• 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 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.