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Scottie's Chicken Tortilla Soup

By: SLCLARK

"This is an easy delight to spice up any occasion. Use as a main course or a spicy delicious start."

Rate/Review | Read Reviews (7)

What to Drink?
	Sauvignon Blanc
	Margaritas on the Rocks

Prep Time:
20 Min

Cook Time:
2 Hrs

Ready In:
2 Hrs 20 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 8 servings

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

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.