2 tbsp olive oil
1 1/2 lbs boneless, skinless chicken breasts, chopped into bite sized pieces
Salt & pepper
3 garlic cloves, chopped
1 green pepper, cored, seeded and chopped
1 large onion, chopped
1 jalapeno pepper, minced
2 celery stalks, finely chopped
1/2 tbsp ground cumin
1 tbsp ground coriander
2 cups RESTAURANTE™ corn tortilla chips – any flavour
4 cups chicken stock or broth
2 tbsp hot sauce, or to taste
1/2 cup sour cream
Zest of 2 limes
1/4 to 1/2 cup fresh cilantro leaves, chopped
3 green onions, white & green parts, thinly sliced
Preheat medium soup pot over medium-high heat then add the olive oil. Add the chopped chicken, season with salt and pepper. Lightly brown the chicken, 3 to 4 minutes, and then add the garlic, green pepper, onions, jalapenos, celery, cumin, coriander, salt and pepper. Cook 3 minutes, stirring frequently.
Place the RESTAURANTE™ corn tortilla chips in a food processor and process until well ground. (Or, place tortilla chips in a sealable plastic bag and crush with a rolling pin or heavy pot.)
Add the ground tortilla chips to the soup pot and stir to combine. Add the chicken stock and hot sauce and simmer 15 minutes.
Serve with “garnish-it-yourself” bowls of: sour cream, lime zest, cilantro and green onions.
Makes 4 servings.