From Lori Kretten:
2 Tbls. extra-virgin olive oil (EVOO)
1 1/2 pound chicken tenders
salt and freshly ground black pepper
3 garlic cloves, chopped
1 green bell pepper, cored, seeded and chopped
1 large white onion, chopped
1 jalapeno, minced
2 celery ribs, finely chopped
1/2 tbls ground cumin
1Tbls ground coriander
2 cups yellow corn tortilla chips (about 4 handfuls)
2 tsp. hot sauce
1 quart chicken stock or broth
1/2 cup sour cream for garnish
zest and juice of 2 limes
1/2 cup fresh cilantro leaves
1 can yellow corn
1 can of black beans
shredded cheese
Prehead a medium soup pot over medium-high heat and add the EVOO (twice around the pan). Chop the chicken tenders into bite-size pieces. Season the chicken with salt and pepper and add to the hot soup pot. Lightly brown the chicken, 3-4 inutes, then add the garlic, bell peppers, onions, jalapenos, celery, cumin, coriander, salt and pepper. Continue to cook for 3 minutes, stirring frequently.
While that is cooking, place the tortilla chips in a food processor and process until well ground. You can also place the chips in a sealable storage bag and crush with a rolling pin. Add the ground tortilla chips to the soup pot and stir to combine. Add the chicken stock, tabasco sauce, corn and black beans (I added another can of chicken broth and a little bit of water). Simmer the soup for 15 minutes. Add the cilantro and lime juice right before serving.
Ladle soups in bowls add sour cream, shredded cheese and chips, serve and Enjoy!
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