Florida Chicken Tortilla Soup
This recipe, courtesy of Fresh From Florida (www.freshfromflorida.com) is chock full of zesty goodness! The meat from our Salt-And-Pepper Rotisserie Chicken can be used if you’re under time constraints.
Florida Chicken Tortilla Soup
This recipe, courtesy of Fresh From Florida (www.freshfromflorida.com) is chock full of zesty goodness! The meat from our Salt-And-Pepper Rotisserie Chicken can be used if you’re under time constraints.
Ingredients
2-3 Florida Chicken Breasts (cooked and diced into bite-size chunks)
2 ears fresh Florida sweet corn, cut off the cob
2 Florida bell peppers (your favorite color), diced
2 Florida tomatoes, diced small
1 small onion, diced small
1 jalapeño (remove seeds to lessen the heat), chopped
1 poblano pepper, diced small
3 cloves garlic, minced
1 small can green chilis
2 cans black beans, rinsed
2 tablespoons chili powder
1 tablespoon cumin
1 tablespoon oregano
6 cups low sodium chicken broth
2 cups water
1 lime, juiced
Hot sauce (your favorite)
5 small corn tortillas, cut into long thin strips
Olive oil for cooking
Sea salt and fresh ground pepper, to taste
Directions
- Pre-heat a large skillet; carefully add the oil. Sauté the onions, bell peppers, jalapeño, poblano, and corn until soft, about 8 minutes.
- Add the minced garlic, tomatoes, and green chilis, and cook for an additional 5 minutes.
- Next, add rinsed black beans, chili powder cumin, and oregano. Stir all of the ingredients to combine.
- Pour in the chicken broth and water; add the diced chicken and tortilla strips now. Cover and simmer for 30 minutes; finish with fresh lime juice. Taste and adjust seasoning as needed.
- Serve with fresh avocado, sour cream, and crushed tortilla chips, if desired.
Notes
- Fresh Tip: The seeds in jalapeño contain capsaicin, which is the source of its heat. Scrape them all out for a milder flavor, or leave some (or all) of the seeds in to add an extra kick.
