2 tbsp olive oil (not extra virgin)
1 package of EDDY Southwest Seasoned Chicken
1/2 large white onion, chopped
1/2 large red onion, chopped
1 large jalapeño, diced (seeded if you want less heat)
3 large cloves of garlic, minced
0.5 oz of white tequila
1 tsp ground cumin (optional)
1 teaspoon chili powder
1 large can of diced tomatoes (about 15oz.)
1 can diced tomatoes with chilis (like Rotel)
4 cups chicken broth
2 cups black beans, rinsed & drained
1 cup of corn, either frozen or caned (rinse & drain)
1/4 cup cilantro, chopped
2 limes, one juiced, one sliced for garnish
1 large avocado, sliced for garnish
Crispy Tortilla Strips:
8 6” tortillas cut into 1/4” strips
1/2 cup frying oil, we used avocado
Heat 1 tbsp olive oil in a large pot over medium heat. Add the chicken breasts and sear on both sides till browned. You don’t need to cook it all the way at this point, it will finish cooking in the soup. Set aside.
Add the rest of the oil (1 tbsp) onions and jalapeño, stir well and cook till onions are transparent, about 2 minutes. Add garlic and stir well for about 10 seconds. Deglaze the bottom of the pan with the tequila and scrape up any of the little bits at the bottom with a wooden spoon.
Add the cumin, chili powder, tomatoes, broth, beans, corn, half of the cilantro, juice of one lime and the chicken breasts. Bring to a simmer and cook 20-30 minutes until the chicken is cooked though and temps out to 140 degrees.
Remove the chicken and shred with a fork.
2. Tortilla Strips
Heat the 1/2 cup frying oil in a heavy bottomed cast iron pan or similar. Once the oil is 375-400 degrees, add the tortilla strips in small batches and fry until crispy. Pull them out with tongs and drain well on a paper towel or wire rack dust with salt while they’re still hot. Set aside.
Ladle soup into bowls, top with shredded chicken, tortilla, cilantro, limes and avocados.
Makes 6 - 8 bowls.