Ingredients
- 2 TBS Extra Virgin Olive Oil (EVOO)
- 1 1/2 Lbs. Chicken Tenders (salt & fresh ground pepper)
- 3 Garlic cloves, chopped
- 1 Green Bell pepper, cored, seeded and chopped
- 1 Large Onion, chopped
- 1 Jalapeno, minced
- 2 Celery ribs, finely chopped
- 1/2 TBS Ground Cumin (half a palmful)
- 1 TBS Ground Coriander (a palmful)
- 2 Cups Yellow Corn Tortilla Chips (about 4 handfuls)
- 2 Tsp. Hot sauce
- 1 Qt. Chicken stock or broth
- 1/2 Cup Sour Cream (for garnish)
- Zest and Juice of two Limes
- 1/2 Cup Fresh Cilantro leaves (a few handfuls), chopped
- 4 Scallions, white & green parts, thinly sliced
Preparation
Step 1
1. Preheat a medium soup pot over medium-high heat and add the EVOO (twice around the pan).
2. Chop the chicken tenders into bite-size pieces. Season the chicken with salt & pepper and add to the hot soup pot. Lightly brown the chicken, 3 to 4 minutes,
3. Add the garlic, bell peppers, onions, jalapenos, celery, cumin, coriander, salt and pepper. Continue to cook for 3 minutes, stirring frequently.
4. While that is cooking, place the tortilla chips in a food processor and process until well ground. If you don’t have a food processor, place the chips in a sealable plastic storage bag and crush with a rolling pin (this is easier!!!)
5. Add the ground tortilla chips to the soup pot and stir to combine.
6. Add the chicken stock and bring the soup to a simmer. Simmer the soup for 15 minutes.
7. Ladle the soup into bowls and garnish with the sour cream. Pass the lime zest, chopped cilantro, and sliced scallions in shallow bowls for each person to add to taste.
Other ideas: add tortilla crunch pieces to the top, place in bottom of bowl then add soup, and/or shredded cheese. I did not do the lime zest so that could be eliminated if you do not have.