Lunch Recipe

Scottie's Chicken Tortilla Soup

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

INGRIDIENT

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

¾ 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

DIRECTION

Step: 1

Combine the chicken broth, corn, black beans, beef bouillon, broccoli, and tomatoes in a large pot over medium heat.

Step: 2

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.

Step: 3

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.

NUTRITION FACT

Per Serving: 347 calories; protein 17.5g; carbohydrates 39.4g; fat 14.3g; cholesterol 34.5mg; sodium 2636.6mg.

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