Ingredients

  • 3 tablespoons olive oil (divided)
  • 3 cloves garlic
  • 1 cup white onion (chopped)
  • 1 jalepeno pepper (seeded and chopped)
  • 1/2 teaspoon red pepper flakes
  • 1 1/2 cups vegetable stock
  • 14 1/2 ounces fire roasted tomatoes
  • 12 ounces salsa
  • 1/2 cup black beans
  • 3 cups chicken (cooked and shredded)
  • 3 corn tortillas (cut into thin strips)
  • shredded cheddar cheese
  • jalepeno peppers (sliced fresh)

Directions

  1. Heat 1 tablespoon oil in heave skillet. Add garlic, onions, jalepeno and red pepper flakes. Saute 4-5 minutes.
  2. Transfer garlic, onion and pepper mixture to blender. Add vegetable stock, tomatoes, salsa and black beans. Pulse on speed 3 (mix) 6-7 times until almost pureed.
  3. Pour mixture into stock pot and simmer on medium heat 15 minutes.
  4. Heat remaining 2 tablespoons olive oil in heavy skillet. Fry tortilla chips until crisp. Drain on paper towel until ready to use.
  5. Ladle soup into 5 bowls. Top with shredded chicken, tortilla strips, cheese and fresh peppers, if desired.
Discover more recipes from KitchenAid

Reviews(0)

Yummly User