Ingredients

The following ingredients have 8 Servings
  • 3 Tbsp. olive oil
  • 1 cup red onion, (chopped)
  • 3/4 cup red pepper, (chopped)
  • 3 garlic cloves, (minced)
  • 6 5 1/2-inch corn tortillas, (cut into 2-inch pieces)
  • 1 15-oz. can petite diced tomatoes, (undrained)
  • 5 cups chicken broth
  • 1 tsp. chili powder
  • 1 tsp. ground cumin
  • 1/4 tsp. cayenne
  • 1 tsp. kosher salt
  • 2 cups cooked shredded chicken
  • 1 15-oz. can corn, (drained)
  • 1 15-oz. can black beans, (drained and rinsed)
  • 3/4 cup Monterey Jack cheese, (shredded, plus extra for sprinkling)
  • tortilla strips, (for garnish)
  • salt and pepper, (to taste)
  • 3 corn tortillas, (cut into 2-inch thin strips)
  • 1/2 tsp. chili powder
  • 1/2 tsp. salt

Instruction

  • Heat oil in large saute pan over medium high heat. Add the onions, peppers and garlic. Saute 5 minutes. Stir in tortilla pieces and continue to cook for 3 minutes or until tortillas are softened. Add tomatoes, chicken stock, chili powder, cumin, cayenne and salt. Bring to a boil. Remove from the heat. Let cool for 5 minutes, then puree SMALL portions at a time in a blender until smooth. DO NOT overfill the blender or you'll be sprayed with hot soup. Return pureed soup to the pot.
  • Add the chicken, corn and the black beans. Bring to a boil and then simmer for 5-10 minutes until thickened. Lower heat and add in shredded cheese. Stir until melted. Season with salt and pepper and garnish with extra cheese and tortilla strips.