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onion garlic carrot pepper corn tortillas frozen corn tomato tomatoes fresh cilantro ground cumin salt pepper olive oil chicken stock chicken tenders cumin salt pepper olive oil
Viewed: 77 - Published at: 2 years agoIngredients
- 1 large yellow or white onion chopped
- 3 clove garlic minced
- 1 carrot chopped
- 1 Poblano pepper chopped
- 5 corn tortillas cut into 1 inch pieces
- 3/4 cup frozen corn
- 1 tbsp tomato paste
- 1 can diced tomatoes 14.5 oz. can
- 1/2 cup chopped fresh cilantro
- 1/2 tsp ground cumin
- 1 tsp salt or to taste
- 1 tsp pepper
- 2 tbsp olive oil or veg oil
- 4 cups chicken stock
- 6 chicken tenders
- 1/2 tsp cumin
- 1 tsp salt
- 1/2 tsp pepper
- 3 to 4 tablespoons of olive oil or veg oil
Method
- For the chicken tenders, add all ingredients under chicken ingredients to a zip lock bag and marinade for 20 min minimum.
- Saute chicken in sautee pan on medium high heat.
- No need to add oil, there is plenty in the marinade.
- About 4 min the first side and about 3 min the second until golden brown.
- Let rest for a couple minutes before slicing and dicing to serve over soup as the topping.
- For the soup....Sautee in oil carrots, Poblano and onion on medium high heat about 7 to 10 minutes til translucent.
- When translucent/golden add garlic, stir and cook for 30 seconds.
- Add tomatoe paste and stir until incorporated into veggies.
- Add salt, pepper and cumin.
- Stir.
- Add cilantro, chicken stock, diced tomatoes, corn and tortillas.
- Stir and turn to low medium heat.
- Cook for 20 min.
- Turn off stove, using a hand blender, blend until desired consistency.
- I do it half way so there is texture.
- If you choose a creamier and smoother texture then keep going.
- You can also use a stand blender mixing in batches.
- You can choose to top with these ingredients....sour cream, avocado, chopped cilantro, lime or shredded cheese and of course your chicken!
- You can even garnish with tortilla chips....soooo good!
