Tortilla Chicken Bowl (Print Version)
# Ingredients:
01 -
1 medium onion, chopped up small.
02 -
1 tablespoon olive oil, used for the soup.
03 -
3 cloves of garlic, minced finely.
04 -
1 jalapeño, chopped after removing seeds.
05 -
1 teaspoon chili powder.
06 -
1 teaspoon ground cumin spice.
07 -
2 chicken breasts (around 1 pound).
08 -
1 can (20 oz) of crushed tomatoes.
09 -
1 can of corn, 14 oz, completely drained.
10 -
1 can (14 oz) of black beans, rinsed thoroughly.
11 -
4 cups (32 oz) chicken stock.
12 -
Half a cup of cilantro, fresh and chopped.
13 -
Juice from 1 lime, freshly squeezed.
14 -
1 teaspoon of salt.
15 -
8 small 6-inch corn tortillas.
16 -
1/4 cup olive oil, for frying tortilla strips.
17 -
1 fully ripe avocado, cubed.
18 -
A lime sliced for serving on the side.
# Instructions:
01 -
Cut the tortillas into thin pieces. Heat oil in a frying pan on medium-high. Cook strips in batches until crispy, then drain on paper towels.
02 -
In a big pot, warm up some oil. Toss in the garlic, jalapeño, and onion and cook until soft and smells nice.
03 -
Put the chicken, seasonings, tomatoes, veggies, 1/4 cup of cilantro, and broth into the pot. Let it boil, then cook on low for 25 minutes.
04 -
Take the chicken out and shred it using two forks. Add the meat back into the soup along with lime juice. Let it simmer another 5 minutes.
05 -
Pour into bowls and add avocado slices, tortilla strips, lime wedges, and extra cilantro on top.
# Notes:
01 -
For the crunchiest tortilla strips, make them fresh.
02 -
Use more or less jalapeño based on how spicy you like it.
03 -
Save a little cilantro to sprinkle over the soup at the end.