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@ Marc
2023-11-28 01:13:38
## Chef's notes
- If you're busy:
- Replace all the seasoning with a packet of taco seasoning or a 1/4 up of the Costco size taco seasoning. Watch out for the added sugars these companies tend to throw in them..
- You can also use frozen chicken and pressure cook it in an Instant Pot for an hour.
- Substitute 1 medium chopped onion for a cup of diced/frozen onion.
- Use store bought chopped garlic.
- You can also use tortilla chips instead of tortillas, preferably seed oil free.
## Details
- ⏲️ Prep time: 15 min
- 🍳 Cook time: 30 min
- 🍽️ Servings: 6
## Ingredients
- 1 medium onion (chopped)
- 3 garlic cloves (minced)
- 1 jalapeno pepper (seeded and diced)
- 1 tsp ground cumin
- 1 tsp chilli powder
- 1 lb chicken breasts ((2 medium))
- 20 oz can crushed tomatoes
- 32 oz chicken broth
- 14 oz can black beans (drained and rinsed)
- 14 oz can corn (drained and rinsed)
- 1/2 cup cilantro (chopped, divided (reserve 1/4 of it for garnish))
- 1 tsp salt (or to taste)
- 1/4 cup olive oil
- 8 corn tortillas ((6" tortillas))
- 1 large avocado (diced)
- 2 limes(1 juiced, 1 cut into wedges, to serve)
- sour cream
## Directions
1. Preheat a pan with 1/4 cup oil over medium-high heat. Cut tortillas into thin strips and fry them in batches in the hot oil until crisp. Remove from the pan and allow them to drain on a paper towel. Repeat with remaining tortilla strips, adding more oil as needed then set aside.
2. Add whole chicken breasts, corn, beans, chilli powder, cumin, crushed tomatoes, salt, ¼ cup of cilantro and chicken broth. Bring to a boil and let simmer for at least 25 minutes.
3. Shred Chicken with a fork or those bear claw shredder tools.
4. Remove chicken from the pot and shred it using 2 forks. Add shredded chicken back to the soup and simmer another 5 minutes then add lime juice. If using the Instant Pot, let it slow release for about 20 minutes to avoid getting splashed.
5. Serve the soup with some tortilla strips, pieces of avocado, fresh cilantro and lime wedges.