Ingredients
8
8 servings
- •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
- •0.75 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.
Nutritional Facts
Per 8 servings
- Calories: 347
- Carbohydrate: 39g
- Fat: 14g
- Fiber: 8g
- Protein: 18g
- Sugar: 7g
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