Bonnie
Super Member
She made some from a youtube recipe video she watched on her Alexis thingee. It was outstanding. I also have a recipe for it, that I got in Texas many years ago, but this one is different and I like it better.
Ingredients
Heat olive oil in a large pot over medium high heat. Add in onion and bell pepper and saute' 5 minutes. Add in garlic, chili poweder, cumin, and paprika and toast for 60 seconds.
Pour in chicken broth, add in chicken breasts and bring to a boil. Reduce heat to medium low and simmer until chicken is cooked through.
Remove cooked chicken from soup, shred with a fork, and return to the pot.
Pour in tomato sauce, diced tomatoes, beans, green chiles, and corn. Return soup to a simmer and let simmer 5 minutes.
Turn off the heat and stir in cilantro and lime juice. Season with salt to taste. Serve hot, topped with tortilla strips, diced avocado, cheese, and sour cream. Serves 6.
My daughter had to tweak it a bit, using canned great white northern beans, instead of black beans, which is all she had on hand. My husband and I hate cilantro, so we didn't add that. I added avocado chunks, but my husband did not. Our daughter tore the tortilla chips into strips as well as she could, to add to the soup. And we used light sour cream, instead of full fat. One could also used reduced fat cheddar cheese, or even Kraft fat free shredded cheddar cheese, which actually melts quite well. I use it all the time for omelets, mini cheese souffles, and Tex-Mex dishes.
If anyone has a Kroger grocery store nearby, you can buy avocado chunks in their Private Selection brand, in the frozen food department, in the frozen fruit section. Just thaw and add to the soup, though you might want to add a bit of lime or lemon juice to the chunks, to prevent browning.
Oh, this was good! We had it twice as it waits very nicely in the fridge, and reheats easily. Just add the tortilla strips, sour cream, etc. after it is heated up.
Ingredients
- 2 tablespoons
Olive Oil - 1
Medium White Onion (diced) - 1
Medium Red Bell Pepper (diced) - 5 cloves
Garlic (minced) - 2 teaspoons
Chili Powder - 1 teaspoon
Ground Cumin - 1 teaspoon
Paprika - 4 cups
Chicken Broth - 3
Boneless Skinless Chicken Breasts - 15 ounces cans
Tomato Sauce (passata) - 15 ounces cans
Fire (roasted diced tomatoes) - 15 ounces cans
Black Beans - 7 ounces cans
Green Chiles (diced) - 1 ½ cups
Corn (frozen, or use canned) - ½ teaspoon
Salt - ½ cup
Cilantro (freshly chopped) - ¼ cup
Lime Juice - 3 cups
Tortilla Chips (or tortilla strips) - 2
Medium Avocados (diced) - 1 cup
Monterey Jack Cheese (shredded) - ¼ cup
Sour Cream
Heat olive oil in a large pot over medium high heat. Add in onion and bell pepper and saute' 5 minutes. Add in garlic, chili poweder, cumin, and paprika and toast for 60 seconds.
Pour in chicken broth, add in chicken breasts and bring to a boil. Reduce heat to medium low and simmer until chicken is cooked through.
Remove cooked chicken from soup, shred with a fork, and return to the pot.
Pour in tomato sauce, diced tomatoes, beans, green chiles, and corn. Return soup to a simmer and let simmer 5 minutes.
Turn off the heat and stir in cilantro and lime juice. Season with salt to taste. Serve hot, topped with tortilla strips, diced avocado, cheese, and sour cream. Serves 6.
My daughter had to tweak it a bit, using canned great white northern beans, instead of black beans, which is all she had on hand. My husband and I hate cilantro, so we didn't add that. I added avocado chunks, but my husband did not. Our daughter tore the tortilla chips into strips as well as she could, to add to the soup. And we used light sour cream, instead of full fat. One could also used reduced fat cheddar cheese, or even Kraft fat free shredded cheddar cheese, which actually melts quite well. I use it all the time for omelets, mini cheese souffles, and Tex-Mex dishes.
If anyone has a Kroger grocery store nearby, you can buy avocado chunks in their Private Selection brand, in the frozen food department, in the frozen fruit section. Just thaw and add to the soup, though you might want to add a bit of lime or lemon juice to the chunks, to prevent browning.
Oh, this was good! We had it twice as it waits very nicely in the fridge, and reheats easily. Just add the tortilla strips, sour cream, etc. after it is heated up.