Chef's notes
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If you're busy:
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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..
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You can also use frozen chicken and pressure cook it in an Instant Pot for an hour.
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Substitute 1 medium chopped onion for a cup of diced/frozen onion.
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Use store bought chopped garlic.
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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
- 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.
- 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.
- Shred Chicken with a fork or those bear claw shredder tools.
- 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.
- Serve the soup with some tortilla strips, pieces of avocado, fresh cilantro and lime wedges.