Methods:
Lightly season chicken breasts on both sides with salt, pepper, and paprika. Heat large saute pan or dutch oven over medium heat.
Add 1 tablespoon olive oil, once hot cook the chicken on one side until lightly browned on the surface, 6 to 7 minutes.
Flip and cook on the other side until the internal temperature reaches 160°F (71°C), about 5 to 6 minutes.
Transfer chicken to a clean plate and shred into smaller pieces once cooled, reserve. In the same pot heat over medium heat, add in 1 tablespoon of olive oil.
Once the oil is hot, add in the onions and garlic, saute for 1 minute. Add in the cumin, coriander, chili powder, and 1 teaspoon paprika, continuously stirring for 30 seconds.
Add chopped chipotle chilis and jalapenos, saute for 1 minute. Add in tomato paste and saute for 1 minute. Add in bell pepper and corn, saute for 1 minute.
Add in the black beans, fire-roasted tomatoes, chicken stock, oregano, salt, 1 cup tortilla strips, and shredded chicken, stir to combine.
Bring to a boil and then reduce to a simmer, cook until tortillas are softened about 15 minutes.
Stir in lime juice and cilantro leaves, taste, and adjust seasoning with salt and pepper. Serve the soup with desired toppings.
Advertisement:
Thanks for your SHARES!
Breaking: NFL Fans Boo ‘Black National Anthem’ While Cheering for the National Anthem
Potato and sunflower cooking: the recipe for a unique appetizer for special occasions
My Boyfriend Insisted That I Take 2 Showers a Day – His Odd Request Became Clear When I Met His Mother
Bread Dumplings
A Hollywood Legend’s Disappointment: Robert De Niro Is Leaving America Soon, Says “No Respect Here”
STUFFED BELL PEPPERS
