Ingredients
- 4 tbs McEvoy Ranch Jalapeño Olive Oil
- 1 small red or yellow onion
- 3-4 crushed garlic cloves
- 2 tbs Oregano
- 4 tbs taco seasoning
- 1 tbs paprika
- 3 tbs tomato paste
- 2-3 tsp Salt to taste
- 2 tsp Pepper
- 1 can organic crushed tomatoes (fire roasted preferred)
- 3 Tbs spicy Hatch green chilies
- 1 can 14-15oz organic black beans
- 1 can 14-15oz organic corn
- 2 cups Chicken or beef broth (my preference is beef broth)
- 1 pound of pasture raised organic chicken breast
- 2 Limes
- 1/3 cup organic cream cheese
- 1/2 cup chopped cilantro and more for garnish
- Organic corn tortillas
- 1 cup Shredded cheddar cheese
- 1 avocado
Instructions
- Preheat oven to 350.
- Heat pan on medium, add McEvoy Ranch Jalapeño Olive Oil, chopped onion, garlic and sauté for 3-4 minutes. Add
- in tomato paste, oregano, taco seasoning, salt, pepper, and stir for 2-3 minutes. Next add in Hatch green
- chilies, crushed tomatoes, corn, black beans, broth and stir for 2-3 minutes.
- Prepare the chicken by rinsing it and squeezing 1 lime on it. Be sure to coat both sides and sprinkle a
- pinch of salt on both sides. Place the chicken in the broth mixture for 25-30 minutes until white and
- cooked. Remove the chicken and shred by using two forks and, pulling the chicken apart into bite size
- pieces, then set aside.
- Sir in the cream cheese, blending it well. Next add in the cilantro and chicken, let simmer for 10 minutes.
- While the soup is simmering take 3-5 tortillas and drizzle McEvoy Ranch Jalapeño Olive Oil on both sides
- and lime juice of one lime. Stack the tortillas and cut into 5-6 strips. Place them on a baking sheet and
- sprinkle with crunchy Maldon salt. Bake for 8 minutes then finish on broil for 2 minutes.
- When the soup is ready serve in a bowl with a little avocado, cilantro, cheddar cheese and crunchy
- tortilla strips. For an extra delicious spice drizzle on McEvoy Ranch Jalapeño Olive Oil.
- Be well and be nourished!
