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Ingredients

1 (49.5 fluid ounce) can chicken broth 1 (14 ounce) can whole kernel corn, drained 1 (14 ounce) can black beans, drained 1 cube beef bouillon ¾ cup chopped broccoli 1 (28 ounce) can stewed tomatoes (crushed) 2 tablespoons olive oil 8 corn tortillas, cut into 1-inch strips 2 tablespoons olive oil 2 boneless skinless chicken breasts, cut into 1/2 inch cubes 2 tablespoons lime juice 1 tablespoon tequila 1 tablespoon onion powder 1 tablespoon garlic salt 1 tablespoon cayenne pepper 2 tablespoons Cajun seasoning 1 cup shredded white Cheddar cheese

Nutrition Info

347.1 calories carbohydrate: 39.4 g cholesterol: 34.5 mg fat: 14.3 g fiber: 7.6 g protein: 17.5 g saturatedFat: 4.4 g servingSize: - sodium: 2636.6 mg sugar: 6.7 g transFat: : - unsaturatedFat: : -

Combine the chicken broth, corn, black beans, beef bouillon, broccoli, and tomatoes in a large pot over medium heat.
While the broth mixture simmers, heat 2 tablespoons olive oil in a skillet. Fry the tortilla strips in the hot oil until crisp. Remove from skillet and drain on paper towels. Pour 2 tablespoons olive oil into the skillet. Once the oil is hot, add the chicken, cook and stir until cooked through, about 5 minutes. Stir in the lime juice, tequila, onion powder, garlic salt, cayenne pepper, and Cajun seasoning, cook another 2 minutes.
Transfer the chicken mixture to the pot with the broth mixture. Cook on medium 45 minutes, reduce heat to low and simmer another 45 minutes, ladle into bowls and top with tortilla strips and cheese to serve.

8 servings

This is an easy delight to spice up any occasion. Use as a main course or a spicy delicious start.