A very delicious soup that is easy to make. Our recipe is heavier on the chicken to give a nice hearty spoonful that keeps you full!

2 Chicken breasts butterflied or 5 thighs (we prefer the thighs)

29oz Canned Fire Roasted diced tomatoes

15oz Canned Black Beans (drain and rinse the beans)

1.5 Cups Frozen corn

1 large onion diced

4 cloves garlic chopped

4 Cups chicken broth

8 corn tortillas

1 Cup Dat’l Hook Ya

1 Lime

1 Tbs Olive oil

You can cook this in an instant pot or large pot. We prefer the instant pot as it gives deeper flavors. Put instant pot on sauté (or sauté in a large pot) and put in olive oil and diced onion. Cook until slightly clear. Add in garlic and cook until fragrant, about 1-2 min. Add in diced tomatoes with the juice, rinsed black beans, corn, chicken broth, fresh squeezed lime juice, Dat’l Hook Ya, and chicken. Turn instant pot on high pressure and cook 1 hour (or 4 hours covered in a large pot). Once instant pot is complete (or 4 hours large pot), remove chicken and pull apart with a fork. This will shred the chicken. Place chicken back into soup

To make Tortilla strips, take corn tortillas and cut into 1/8 to 1/4inch wide strips. Place into a bowl and drizzle with olive oil and a pinch of salt. Toss until evenly coated. Place on a baking sheet and bake at 375 for 5-6 min. Every oven is different, so what you are looking for is a crisp tortilla strip.

Garnish your soup to your liking . We love cheese, sour cream, avocado, and the tortilla strips. This is truly a mouth watering dish!