Tuesday, July 11, 2017

Chicken, Salsa and Black Bean Soup with Tortilla Chips

Another recipe for a chopped virtual event :)

2 flour tortillas, (10-inch or burrito-size)
1 tablespoon olive oil

2 chicken breasts, cubed
2 green peppers, chopped
1 onion, diced
1 jalapeno, diced
3 mini peppers, yellow/orange/red, diced
1 small zucchini, diced
1 large garlic clove, minced
1 large jar of salsa
2 cups chicken stock
1 small can chipotles in adobo sauce

1 can black beans, drained and rinsed
2 tbsp chili powder
2 tbsp cumin
2 tbsp chipotle powder
2 tbsp fresh oregano
Salt and pepper to taste
Shredded cheddar cheese or cotija cheese as garnish

Preheat oven to 425 degrees. Stack 2 tortillas; slice in half. Cut crosswise into 1/2-inch strips; place on a rimmed baking sheet. Toss with olive oil; season with salt and pepper. Spread in a single layer; bake until golden brown and crisp, turning halfway through, 8 to 10 minutes. Let cool.

In a pot, add a tbsp. of olive oil and the chicken cubes and about 1 tbsp of the chili powder, cumin and chipotle powder. Brown the chicken and set aside. Add the onion and sauté until translucent for about 5 minutes. Add all of the peppers and continue sautéing until soft for about 7 minutes. Add the zucchini, garlic and the adobo sauce and sauté for about 5 – 7 minutes until the zucchini starts to soften. Add the chicken stock and salsa. Stir in the chicken and black beans and bring to a boil. Cook for about 10 more minutes or until the chicken is cooked all the way through. Serve with shredded cheddar cheese or cotija cheese as a garnish.  

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