I have this recipe memorized...it is the best! You will not be disappointed and everyone will love it, promise!
4-6 T. vegetable oil
1 medium spanish onion, diced
3 cloves garlic, minced
1 (26 oz) large can petit diced tomatoes
2 T. cumin
1 T. chili powder
1 t. salt
3 bay leaves
2 cans chicken stock or broth
2 cooked chicken breasts, shredded
1 can black beans, rinsed and drained
1/2 cup frozen corn
corn tortilla strips, recipe to follow
In heavy pot on medium to medium-high, heat oil. Add onion and let sweat 5 or so minutes. Add garlic and stir until you can start to smell the garlic, a few seconds or so. Add the tomatoes & seasonings. Bring to boil. Add the broth and reduce heat to simmer. Ten minutes later add the beans, corn & chicken. Simmer another 20 minutes. Serve with garnishes.
Corn tortilla strips
1 bag corn tortillas
Cut the tortillas (all stacked together) in 1-inch strips. In large skillet, heat the oil to a temperature so that when you add the tip of one strip small bubbles form. Cook several strips at a time keeping a continual eye on them turning down the heat if they brown too quickly. From experience, I like to turn them when they berly develop any color and then take the out on to a plate lined with a paper towel as soon as they are slightly golden and firm like a chip. Immediately sprinkle with the salt. Start a new batch. If you don't have time for the this I suggest Lime Tostitos out of the bag!
Friday, January 25, 2008
Posted by Jaime at 6:08 PM