This recipe calls for Women’s Bean Project salsa mix, but you could use any spice combination you like. Created by Kristen Browning-Blas for the Women’s Bean Project “Recipe for Success Cookbook.” Serves about 8.
Ingredients
2 tablespoons olive oil
1 medium onion, chopped
4 garlic cloves, minced
1 7/8-ounce package Women’s Bean Project salsa mix (green chile, Southwest blend or original blend)
1 teaspoon ground cumin
1-2 teaspoons Mexican oregano
1 14.5-ounce can chicken stock
1 14.5-ounce can beef stock
1 14.5-ounce can fire-roasted chopped or crushed tomatoes (with chiles, if desired)
1/2 pound cooked, shredded chicken
Salt to taste
4 corn or flour tortillas, sliced into thin strips and toasted until crisp
Juice of 1 lime
GARNISH
4 ounces cotija (in the Mexican cheese section of the grocery store) or Monterey Jack cheese, grated
1 avocado, cubed
Cilantro, chopped
Limes, quartered
Sour cream
Directions
In a large stock pot, heat oil to medium-high. Add onions and saute until golden. Lower heat to medium and add garlic. Cook about 1 minute and add salsa mix, cumin and oregano. Cook another minute. Add stock and tomatoes. Bring just to a boil, add chicken and lower heat to simmer. Add salt, if using. Add tortilla strips and lime juice. Serve alongside garnishes in bowls for guests to add as desired.
