Ingredients
14½ oz tomatoes, (1 can), crushed or diced
14½ oz black beans, (1 can), drained
10 oz tomato sauce
10 oz chicken breasts, boneless and skinless, diced
5½ oz yellow onions, chopped
4 cups chicken broth
1 cup corn kernels, drained if using canned
1 tbsp hot sauce
1 tbsp olive oil
1 tsp ground cumin
1 tsp chili powder
3 cloves garlic, minced
salt and ground black pepper, to taste
5 oz flour tortillas, or corn tortillas, cut into strips
3 cups vegetable oil, (up to 5 cups)
salt and ground black pepper, to season
1 tsp cilantro, per serving, chopped
1 pc lime, per serving
Preparation
Heat up your oil in a Dutch oven over medium heat. Add the onions and garlic. Saute until translucent.
Add the rest of the ingredients together. Stir to combine and bring to a simmer.
Continue simmering until the chicken is cooked through, roughly 15 minutes.
While waiting, preheat your oil ready for frying. Prepare also a basket lined with paper towels.
Deep fry tortillas in batches until crispy, no more than 5 minutes.
Drain on your lined basket, season with salt while still warm, and toss to combine. Set aside.c
Season your soup to taste with salt and pepper. Adjust accordingly.
Ladle your soup into bowls, top with crispy tortilla strips. Garnish with cilantro and lime. Serve.
