It started with this tweet:
I need to capture the essence of tortilla soup …in taco form. How?!
— Chris Lauzon (@squireX2) August 15, 2013
Yumm, right? Alrighty, I have an idea for dinner. My thinking is this: You’re pretty much making the soup, minus the wet parts. Chicken, vegetables, spices, just no broth. I used Ree Drummond’s recipe as a guideline, because it’s just damn tasty.
Enjoy!
Print- 1 pack of thin-sliced chicken breasts
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 red onion, chopped
- 1 can diced tomatoes & green chilis
- 1/2 can black beans, drained
- 1-1/2 teaspoon cumin
- 1 teaspoon chili powder
- 1 tablespoon olive oil
- 3-5 cloves garlic, minced
- sea salt & ground pepper to taste
- 1 cup chopped cilantro
- 1 sliced avacado
- 1 lime
- Mix chili powder and cumin in equal parts
- Use half to two-thirds of this on the chicken. Cook in a hot skillet with olive oil just till the chicken’s done.
- Shred or chop the chicken once it’s almost done.
- Mix chopped bell peppers and onion in a pan with a little olive oil over medium heat.
- Add garlic and the remaining spice mix. Stir over medium heat, cooking till the onions are translucent.
- Pour the vegetables into the chicken. Mix together, adding can of diced tomatoes & green chilis.
- Add drained black beans, and finally salt & pepper to taste.
- Cook another 5 to 10 minutes over medium heat, gently stirring.
- Remove from heat while you prepare your tortillas.
- Scoop mixture into warmed tortillas.
- Top with cilantro, avocado, and juice from the lime