3 Tablespoons U.G.S.S."Asada" Blend
1 yellow onion, small dice
5 garlic cloves, minced
1 jalapeño, diced & seeded
14 ounces crushed tomatoes
1 can diced tomatoes with green chilies
4 cups chicken broth (even better if you have homemade stock)
15 ounces (1 can) black beans rinsed & drained
2 fresh ears of corn, de-cobbed (or 1 cup corn, drained if canned)
2 chicken breasts boneless, skinless. Sliced in half, lengthwise
4-5 fresh cilantro sprigs (garnish)
1 lime juiced (plus additional for garnish)
1 avocado sliced, (garnish)
1 pk tortilla strips
1/2 cup Monterey Jack Cheese (optional)
Heat olive oil In a large pot over medium heat. Add onion, garlic and jalapeño and cook until onion is softened and onions are translucent.
Add chicken breast, U.G.S.S. spice, and de-glaze the fond on the bottom of the pan with the stock.
Add remaining ingredients and simmer for 20 minutes or until chicken is cooked through.
Remove chicken and shred with two forks. Add back to the pot and simmer for 2 minutes, add the juice of one lime. Taste to see if the broth needs any additional salt. I like to add my cheese into the soup at this point to add thickness to the broth.
Gently spoon the soup into bowls. Garnish with avocado, cilantro, lime, tortilla strips. Enjoy!