Description
This is an easy delight to spice up any occasion. Use as a main course or a spicy delicious start.
Ingredients
- 1 (49.5 fluid ounce) can chicken broth
- 1 (14 ounce) can whole kernel corn, drained
- 1 (14 ounce) can black beans, drained
- 1 cube beef bouillon
- ¾ cup chopped broccoli
- 1 (28 ounce) can stewed tomatoes (crushed)
- 2 tablespoons olive oil
- 8 corn tortillas, cut into 1-inch strips
- 2 tablespoons olive oil
- 2 boneless skinless chicken breasts, cut into 1/2 inch cubes
- 2 tablespoons lime juice
- 1 tablespoon tequila
- 1 tablespoon onion powder
- 1 tablespoon garlic salt
- 1 tablespoon cayenne pepper
- 2 tablespoons Cajun seasoning
- 1 cup shredded white Cheddar cheese
Instructions
- Combine the chicken broth
- corn
- black beans
- beef bouillon
- broccoli
- and tomatoes in a large pot over medium heat.
- While the broth mixture simmers
- heat 2 tablespoons olive oil in a skillet. Fry the tortilla strips in the hot oil until crisp. Remove from skillet and drain on paper towels. Pour 2 tablespoons olive oil into the skillet. Once the oil is hot
- add the chicken; cook and stir until cooked through
- about 5 minutes. Stir in the lime juice
- tequila
- onion powder
- garlic salt
- cayenne pepper
- and Cajun seasoning; cook another 2 minutes.
- Transfer the chicken mixture to the pot with the broth mixture. Cook on medium 45 minutes; reduce heat to low and simmer another 45 minutes; ladle into bowls and top with tortilla strips and cheese to serve.
Prep Time: 20 mins
Cook Time: 2 hrs
Total Time: 2 hrs 20 mins
Servings: 8