The Lady and I are working on putting together a family & friends cookbook (Poor man's Christmas gift). Since you're reading this, you are, in one way or another, considered part of that friends section
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* 1 bag tortilla chips or you can fry some tortilla strips * 1 onion * 6 garlic cloves * 1 small bunch of cilantro * 2 - 14.5 oz. cans of diced tomatoes * 8 cups chicken stock * 14 ounces of canned or frozen white corn * 14 ounces of canned black beans * 4 boneless, skinless chicken breast halves * 2 packages of taco seasoning * 8 ounce pkg. melting queso
PREP WORK
Dice the onion and mince the garlic. Wash and towel try the cilantro, remove stems and chop. Open your cans of tomatoes and have them at the ready. Cut the queso into cubes. Rinse the chicken under cold water and dry.
You can make this all in one large soup pot.
Add the cilantro, onion and garlic. Add the canned tomatoes with their juice and the chicken stock and bring to a boil. Reduce heat to a simmer, add the corn, beans, whole chicken breasts, and taco seasoning. Simmer the chicken breasts for 15 to 20 minutes until cooked throughout. Remove the chicken breasts and put aside to cool. Turn off the soup at this point.
Once the chicken breasts are cool, shred them with your hands and return to the pot. Return the soup to a low heat and add the queso. Stir until all of the queso is melted. If you like it hotter, add more seasoning. You can serve this soup with fried tortillas rather than buying chips for a richer flavor. You can also add salsa, freshly diced avocado, grated cheddar cheese, and sour cream.
* 1 bag tortilla chips or you can fry some tortilla strips
* 1 onion
* 6 garlic cloves
* 1 small bunch of cilantro
* 2 - 14.5 oz. cans of diced tomatoes
* 8 cups chicken stock
* 14 ounces of canned or frozen white corn
* 14 ounces of canned black beans
* 4 boneless, skinless chicken breast halves
* 2 packages of taco seasoning
* 8 ounce pkg. melting queso
PREP WORK
Dice the onion and mince the garlic. Wash and towel try the cilantro, remove stems and chop. Open your cans of tomatoes and have them at the ready. Cut the queso into cubes. Rinse the chicken under cold water and dry.
You can make this all in one large soup pot.
Add the cilantro, onion and garlic. Add the canned tomatoes with their juice and the chicken stock and bring to a boil. Reduce heat to a simmer, add the corn, beans, whole chicken breasts, and taco seasoning. Simmer the chicken breasts for 15 to 20 minutes until cooked throughout. Remove the chicken breasts and put aside to cool. Turn off the soup at this point.
Once the chicken breasts are cool, shred them with your hands and return to the pot. Return the soup to a low heat and add the queso. Stir until all of the queso is melted. If you like it hotter, add more seasoning. You can serve this soup with fried tortillas rather than buying chips for a richer flavor. You can also add salsa, freshly diced avocado, grated cheddar cheese, and sour cream.
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