2-3 cups chicken, chopped
1/2 cup oil
2 onions, finely chopped
2 bell peppers, finely chopped
3/4 cup chopped Ortega green chiles
1 Tb. cumin
1 pkt. Lawry's Taco Seasoning
1 Tb. sugar
2 Tb. garlic powder
salt and pepper to taste
1 1/2 cups (15 oz. can) kidney beans
2 (14 1/2 oz.) cans stewed tomatoes
1 cup corn, canned or frozen
1 cup black olives, cut up
4 cups chicken stock or water
6 flour tortillas, cut into 3" triangles
sour cream and grated jack cheese (for garnish)
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| Sautee the chicken in the oil until cooked through, then add the onions, bell peppers, green chiles, cumin, seasoning packet, sugar, garlic powder and salt & pepper. Cook until vegetables are soft, stirring often. Add the kidney beans, stewed tomatoes (breaking them up with your fingers as you add them), corn, olives, chicken stock or water. Bring to a slow boil, then let simmer for about 10 minutes. Taste for flavor, adjusting seasonings if necessary. Add the tortillas, stirring well Serve in soup bowls topped with a dollop of sour cream covered in a tuft of jack cheese. |
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