Ingredients: (Serves 4)
1 diced white or yellow onion
4 tablespoons olive oil
1/2 cup canned diced tomatoes with green chilis in it
1/2 bunch cilantro, finely chopped
2 minced cloves of garlic
1/2 teaspoon chili powder
1/2 teaspoon paprika
1 teaspoon ground cumin
Salt and pepper for seasoning on chicken and in soup
7 oz diced green chilis
1 12 oz bag frozen corn
1/4 cup heavy cream
48 oz chicken broth
2 chicken breasts (sliced in half to make thinner for cooking, and then cut into small pieces after cooking)
Toppings: tortilla strips, cheddar cheese, diced avocado, and lime
Recipe:
Heat a pot with 4 tbsp olive oil and wait for it to heat up
Slice your 2 chicken breasts in half to create 4 thin slices of chicken. This will make it easier to cook
Once the oil is heated, add your chicken breasts on. Season both sides with salt and pepper. Flip halfway through and make sure it’s 165 degrees internally before removing from stove. Once it’s cooked, remove from the stove and set on a plate
Add your chopped onion and garlic to the pot with the olive oil and little brown bits from the chicken cooking (this will give it more flavor). Cook until fragrant, about 3 mins
Add in your chicken broth and bring to medium-high heat. Add in your diced tomatoes, diced green chiles, corn, and cilantro. Season with cumin, chili powder, paprika, salt and pepper. Let boil for 10 mins
Once done boiling, add in your chicken and heavy cream. Bring the heat down to low
Serve in a bowl and top with tortilla strips, cheese, avocado, and lime. Enjoy!
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