Tortilla soup tacos

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!

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• 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

Print

• 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