Scottie's Chicken Tortilla Soup

Recipe View 5 mins In a large, heavy-bottomed pot, combine the chicken broth, corn, black beans, beef bouillon, broccoli, and crushed tomatoes. Bring to a simmer over medium heat. (Prep time: 5 minutes)

Recipe View 7 mins While the broth mixture simmers, prepare the tortilla strips. Heat 2 tablespoons of olive oil in a skillet over medium-high heat. Fry the tortilla strips in the hot oil until golden brown and crispy. (Cook time: 5-7 minutes). Remove the tortilla strips from the skillet and drain on paper towels. Set aside.

Recipe View 7 mins Add 2 tablespoons of olive oil to the same skillet. Once hot, add the cubed chicken and cook, stirring occasionally, until cooked through and lightly browned. (Cook time: 5-7 minutes).

Recipe View 2 mins Stir in the lime juice, tequila (if using), onion powder, garlic salt, cayenne pepper, and Cajun seasoning. Cook for another 2 minutes, allowing the flavors to meld. (Cook time: 2 minutes)

Recipe View 2 mins Transfer the chicken mixture to the pot with the simmering broth mixture. Stir well to combine. (Prep time: 2 minutes)

Recipe View 45 mins Bring the soup back to a simmer, then reduce the heat to low. Cover and simmer for 45 minutes to allow the flavors to develop fully. (Cook time: 45 minutes)

Recipe View 45 mins Continue to simmer uncovered for another 45 minutes. Stir occasionally. (Cook time: 45 minutes)

Recipe View Ladle the soup into bowls and garnish generously with the crispy tortilla strips and shredded white Cheddar cheese. Serve immediately.