A cozy twist on fiesta night. Shake up your Tuesday with this chicken tortilla soup. Fun, customizable, and all tied together with Furlani Garlic Parm knots.
Prep Time: 10 mins
|
Cook Time: 25 mins
|
Total Time: 35 mins
In a large Dutch oven, coat the bottom with olive oil over medium-high heat. Add in the onion, garlic, and jalapeño and sauté until the onion is translucent (around 6-7 minutes).
Mix in the chicken breast, chicken broth, crushed tomatoes, diced tomatoes, black beans, corn, cumin, and chili powder. Bring to a boil. Reduce the heat to medium and simmer covered for 20 minutes until the chicken is cooked.
Remove chicken and shred with a fork; then place back into the pot.
Stir in the cilantro, lime juice, salt, and pepper.
In a frying pan on medium-high heat, add olive oil and the corn tortilla strips. Fry until the tortillas are golden brown (around 5 minutes).
To assemble, ladle soup into a bowls; top with tortillas, shredded cheese, and avocado.
Preheat oven to 350°F and prepare Furlani Garlic Parm Knots according to package instructions. Serve warm on the side for dipping into the soup!
