Looking for a quick and easy dinner the whole family will love? Try this chicken soup with crispy tortilla strips using Celia’s corn tortillas 🤩 Celia’s can be found at your local Lowes Foods, Shop N Save, Food City, Ingles, Piggly Wiggly, IGA and online through our website! Click the link for more info 👍😊
Ingredients
Celia's Corn Tortillas
2 chicken breasts, boneless and skinless
1 onion, chopped
1 jalapeño, diced and seeded
3 cloves garlic, minced
3 cups chicken broth
1 can black beans, drained
1 can crushed tomatoes
1 can diced tomatoes with chiles
1 cup corn, drained
1 lime, juiced
1/4 cup cilantro, chopped
1 tsp ground cumin
1 tsp paprika
1/4 cup vegetable oil
1 tbs olive oil
Diced avocado
Sour cream
Salt
Directions
Start by slicing your Celia's tortillas into 1/4 inch strips.
Fry these tortilla strips in vegetable oil, then set aside and add salt.
In a large pot on medium heat, add 1 tbs of olive oil, 1 chopped onion, 1 diced and seeded jalapeño, and 3 cloves of minced garlic.
Cook until the onion is softened.
Add 3 cups of chicken broth, 1 can of drained black beans, 1 can of crushed tomatoes, 1 can of diced tomatoes with chiles, 1 cup of drained corn, the juice of 1 lime, 1/4 cup of chopped cilantro, 1 tsp of ground cumin, and 1 tsp of paprika.
Stir to combine.
Add 2 boneless and skinless chicken breasts and bring to a boil over high heat.
Reduce heat to a simmer and cook uncovered for about 20 minutes until the chicken is cooked through.
Remove the chicken breasts, shred with two forks, return back to the pot, and mix everything together.
Top with diced avocado, sour cream, and the homemade Celia's tortilla strips. Enjoy!