1tablespoonChicken soup basemay skip if using fresh chicken breast
10 1/2ozRoTel diced tomatoes with green chilies
15ozblack beansrinsed and drained
15ozcannellini beansrinsed and drained
1lbfrozen whole kernel corn
In a large stockpot, cover the chicken breast with the chicken broth and bring to boil and then decrease to simmer and cover for 25-30 minutes until internal temp of chicken is 160 degrees.
Prepare onion, celery, and carrot by cleaning and chopping. Clean the jalapeno then remove seeds and vein and minced finely (about 1/8").
When chicken is done, remove and rinse off any debris and then strain broth into another container. Rinse out the stock pot.
Add 1 tablespoon oil to a stock pot over medium-high heat. When the oil is hot, add the carrot, onion, and celery. Cook until starting to tenderize. About 6 minutes.
Shred chicken or cut into 1/2" cubes. Add all ingredients except toppings into the pot. Simmer for 1-2 hours.
Preheat oven to 350 degrees convection. Cut tortillas into strips of 1/4 inch wide and 1 to 1 1/2 inch long. Spray baking pan with PAM and spread tortillas strips evenly. Spray lightly with PAM and bake for about 8 minutes until browned and then cool on a rack.
If your freezer burnt chicken is really bad, just toss it.
The chicken is dehydrated and lacks flavor. We are adding both back with this cooking.
The beef broth adds some other tastes and is not a mistake.
Feel free to adjust the spicing some to your taste. But remember, you are trying to add a lot of taste.
I highly recommend the jalopano pepper.
Good refigerated for 3-4 days. And yes, you can freeze it for a few months.
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