Ingredients:
2 tablespoons olive oil
1 tablespoon chopped garlic
2 chicken breasts ( shredded)
4 (14 1/2 ounce) cans chicken broth
2 cups water
2 (14 1/2 ounce) cans stewed tomatoes
1 (15 ounce) cans black beans
1 cup chopped onions ( bite sized)
1 cup sweet white corn
1/4 cup salsa
1/8 cup lime juice
1 tablespoon parsley
Tabasco sauce ( to taste, start small!)
seasoning salt ( to taste)
12 corn tortillas
4 cups cheddar cheese ( shredded)
2 cups cilantro ( chopped)
2 limes ( quartered)
Directions:
Heat olive oil in large soup pot.
Add chopped garlic and stir until lightly browned.
Add shredded chicken, brown slightly. Does not need to be cooked completely yet.
Add broth, water, tomatoes, beans, onion, and corn in turn.
Bring to a boil then turn heat down and simmer on med-low for 10 minutes.
Add salsa and lime juice, tabasco and salt to taste, and simmer 15 more minutes.
While soup is simmering, slice tortillas into 3/4″ wide strips. Place on well-oiled cookie sheet and broil until golden and very crisp.
To serve: in large soup bowl layer tortilla strips, soup, then sprinkle with cheese and cilantro. Squeeze plenty of lime juice over top.
Servings: 6-8
Time preparation: 15 min.
Time total: 45 min.