Spicy Chicken Tortilla Soup

INSTRUCTIONS

1. Preheat oven to 350.
2. Heat pan on medium, add McEvoy Ranch Jalapeño Olive Oil, chopped onion, garlic and sauté for 3-4 minutes. Add
3. in tomato paste, oregano, taco seasoning, salt, pepper, and stir for 2-3 minutes. Next add in Hatch green
4. chilies, crushed tomatoes, corn, black beans, broth and stir for 2-3 minutes.
5. Prepare the chicken by rinsing it and squeezing 1 lime on it. Be sure to coat both sides and sprinkle a
6. pinch of salt on both sides. Place the chicken in the broth mixture for 25-30 minutes until white and
7. cooked. Remove the chicken and shred by using two forks and, pulling the chicken apart into bite size
8. pieces, then set aside.
9. Sir in the cream cheese, blending it well. Next add in the cilantro and chicken, let simmer for 10 minutes.
10. While the soup is simmering take 3-5 tortillas and drizzle McEvoy Ranch Jalapeño Olive Oil on both sides
11. and lime juice of one lime. Stack the tortillas and cut into 5-6 strips. Place them on a baking sheet and
12. sprinkle with crunchy Maldon salt. Bake for 8 minutes then finish on broil for 2 minutes.
13. When the soup is ready serve in a bowl with a little avocado, cilantro, cheddar cheese and crunchy
14. tortilla strips. For an extra delicious spice drizzle on McEvoy Ranch Jalapeño Olive Oil.
15. Be well and be nourished!

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