Tortilla Soup with Mamacita's Salsa Fresca
Prep: 20 min
Cook: 30 min
3-4 chicken breasts, cut into small cubes
1/2 a large sweet onion, chopped
1 cup of Mamacita's Salsa Fresca, drained
1 cup fresh or frozen corn
1 can black beans, drained and rinsed
2-3 tablespoons olive oil or whichever oil you prefer
4 cups chicken stock
1 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon red pepper flakes
1 cup broken tortilla chips
garnish: a dollop of Mamacita's Salsa Fresca, shredded monterey jack cheese, and tortilla chips
First brown the chicken in oil in a stock pot. In a separate heavy pan (cast iron is perfect), char corn and onions on high heat (watch carefully!) until they have bits of flavorful char on them. This could take up to ten minutes. Remove from the heat and set aside.
Once the chicken is fully cooked and golden brown, remove from the stock pot and set aside in a bowl. To the pot, with all the delicious brown bits from the chicken still on the bottom, add remaining oil and drained Mamacita's Salsa Fresca, and cook for ten minutes while occasionally stirring. To the salsa, add the charred corn and onion mix, the black beans, the broken tortilla chips, and the chicken stock to the pot. Season with the salt, pepper, and red pepper flakes. Then add the chicken with any juices that may have collected at the bottom of the bowl. Stir together and simmer for ten minutes.
Serve in a bowl with shredded monterey jack cheese, a few tortilla chips, and a dollop of Mamacita's Salsa Fresca.
Kelly + Kyle