Ingredients
10 oz chicken breasts, boneless and skinless, cooked and cut into bite-sized pieces
5½ cups chicken broth
½ cup tequila
28 oz tomatoes, (1 can), crushed or diced
5½ oz yellow onion, chopped
3 garlic cloves, minced
1 tbsp olive oil
2 tsp chili powder
2 tsp dried oregano, cooked
1½ tsp ground cumin
1½ tsp ground coriander
1 cup corn kernels, canned, drained
7 oz green bell peppers, chopped
15 oz black beans, canned, rinsed and drained
¼ cup cilantro, fresh, chopped
salt and ground black pepper, to taste
2 tsp green onions, chopped, per serving
1 oz tortilla chips, crushed, per serving
1 oz pepper jack cheese, grated, per serving
Preparation
In a medium stockpot, heat oil over medium heat. Saute onion and garlic until translucent.
Add chili powder, oregano, cumin, and coriander then roast briefly.
Add corn and bell peppers then continue sauteing.
Deglaze with tequila and reduce briefly.
Add beans, chicken, cilantro, tomatoes, and broth. Simmer for 10 minutes.
Season with salt and pepper to taste. Adjust accordingly.
Ladle soup into individual serving bowls, and top with crushed tortilla chips and cheese. Garnish with chopped green onions, and serve!
