Adapted from some Food Network stars, including The Pioneer Woman and Guy Fieri.
For the chicken:
4 Chicken breasts
1 1/2 t Cumin
1 t Chili powder
1/2 t Garlic powder
Salt
For the soup:
Vegetable oil
2 Jalapenos, seeded and minced
1 Sweet onion, chopped
4 Garlic cloves, minced
1 t Chili powder
1 t Cumin
Salt and pepper
8 cups chicken stock (not broth)
1 14.5 oz. can of fire roasted tomatoes
1 can Black beans
1 Lime
Corn tortilla strips
For garnishing:
Corn tortilla strips (baked or fried until crispy)
Cilantro
Cheddar or monterey jack cheese
1. Season the chicken with the spice mixture. Place in deep pan and fill with water until chicken is half submerged. Cover and cook for 10-20 minutes, depending on size of chicken. Shred when cooled.
2. Heat vegetable oil in a large pot. Once hot, add the onion and saute until starting to caramelized, about 5-7 minutes. Add the garlic, jalapenos, chili powder, cumin, salt and pepper, to taste. Cook about 3-4 minutes. Deglaze the pan with the chicken stock, scraping up any brown bits from the bottom of the pan.
3. Add the crushed tomatoes, lime juice and tortilla strips. Bring to a boil, then lower the heat and simmer, uncovered, for 30 minutes.
4. Add the shredded chicken. Serve with crispy tortillas, cheese and cilantro.
