This recipe if adapted from one by Rachel Ray. I was not overly impressed with the flavor of the dish...just seemed like something was missing. I added a bit of ground chipotle pepper to my bowl before serving and that seems to help. For the left overs my husband is going to try adding a slice of cooked bacon and some mushrooms to really jazz things up;-)
1 TBS olive oil
Salt and Pepper to taste
3 cloves garlic, chopped
1 green bell pepper, chopped
1 large onion, chopped
1 jalapeno, minced
1/2 TBS cumin
1 TBS coriander
2 cups yellow corn tortilla chips, crushed
1 lb rotisserie chicken meat, chopped
1 can of black beans, drained and rinsed
2 tsp hot sauce
1 quart chicken stock
1 lime, zested and juiced
3/4 cup fresh cilantro, chopped plus more for garnish
sour cream or Greek yogurt for garnish
Heat a soup pot over medium-high heat and add the olive oil. The add the garlic, bell pepper, onions, jalapenos, cumin, coriander, salt and pepper. Cook for 3-5 minutes, until softened. Add the crushed tortilla chips through the cilantro. Bring to a simmer for 15 minutes. Serve with garnished with more cilantro and dollop of sour cream or yogurt.
1 TBS olive oil
Salt and Pepper to taste
3 cloves garlic, chopped
1 green bell pepper, chopped
1 large onion, chopped
1 jalapeno, minced
1/2 TBS cumin
1 TBS coriander
2 cups yellow corn tortilla chips, crushed
1 lb rotisserie chicken meat, chopped
1 can of black beans, drained and rinsed
2 tsp hot sauce
1 quart chicken stock
1 lime, zested and juiced
3/4 cup fresh cilantro, chopped plus more for garnish
sour cream or Greek yogurt for garnish
Heat a soup pot over medium-high heat and add the olive oil. The add the garlic, bell pepper, onions, jalapenos, cumin, coriander, salt and pepper. Cook for 3-5 minutes, until softened. Add the crushed tortilla chips through the cilantro. Bring to a simmer for 15 minutes. Serve with garnished with more cilantro and dollop of sour cream or yogurt.
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