Tortilla Chicken Bowl (Print Version)
# Ingredients:
01 -
1 medium onion, chopped small.
02 -
1 tablespoon olive oil for making the soup.
03 -
3 garlic cloves, minced fresh.
04 -
1 jalapeño, without seeds, diced.
05 -
1 teaspoon chili powder.
06 -
1 teaspoon cumin powder.
07 -
4 cups (32 oz) chicken stock.
08 -
2 chicken breasts, around 1 pound total.
09 -
1 can (14 oz) black beans, drained and rinsed.
10 -
1 can (20 oz) crushed tomatoes.
11 -
4 cups (14 oz) canned corn, liquids removed.
12 -
1 handful fresh cilantro, chopped small.
13 -
Juice of 1 lime.
14 -
1/4 cup oil for frying tortilla strips.
15 -
8 small corn tortillas, about 6 inches each.
16 -
1 ripe avocado, cubed.
17 -
1 lime, cut into wedges for the table.
18 -
1 teaspoon salt.
# Instructions:
01 -
Warm oil in a pan on medium heat. Slice tortillas into thin strips. Cook in small groups till golden and crispy. Transfer onto paper towels.
02 -
In a big pot, heat olive oil. Sauté onion, garlic, and jalapeño until they soften and smell great.
03 -
Add the chicken breasts, black beans, corn, spices, tomatoes, broth, and half the cilantro to the pot. Bring to a boil, then lower heat and let it simmer for 25 minutes.
04 -
Pull out the cooked chicken and shred it with forks. Put it back in the pot along with lime juice, let it simmer another 5 minutes.
05 -
Scoop soup into bowls. Sprinkle with avocado chunks, tortilla strips, cilantro, and lime wedges.
# Notes:
01 -
Crispy strips are best prepared fresh.
02 -
Like it hot? Add more jalapeño!
03 -
Reserve some cilantro for the top.