Grilled chicken (recipe below)
Homemade tortilla strips (recipe below)
1 teaspoon cumin
1 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 onion – diced
24 baby carrots or 3 large carrots – diced small
3 garlic cloves – diced small
2 jalapeno peppers – one diced small with seeds/one diced small without seeds
4 TBS olive oil
1 can black or kidney beans
1 small can of fire roasted diced tomatoes
6-7 cups chicken broth
1 lime – sliced
4-6 chicken cutlets, cumin, paprika, chili powder, olive oil. Toss raw chicken with 1 teaspoon each of spices and olive oil. Bake at 375 degrees for 35 minute. Let cool and shred or dice chicken – set aside.
Cut 15 small soft flour tortillas into strips. Toss with 1 teaspoon olive oil and salt and pepper. Bake for 15 minutes on 375 degrees – stirring and checking frequently and removing when they become brown and crispy. Set aside to cool
Place diced onions, carrots, garlic and jalapeno peppers in olive oil in large soup pot on the stove top. Heat for 3 minutes. Add can of tomatoes, broth and spices to pot. Heat to boiling uncovered; reduce heat and simmer for 15 minutes.
Place a large handful of the shredded chicken and the tortilla strips in a soup bowl, ladle in the soup mixture and top with a squeeze of fresh lime slice.