What You Will Need
3-4 Chicken Breasts
64oz. Chicken Broth
15.25oz. Canned Corn
Canned Black Beans
4oz. Green Chiles
Clean chicken breasts and season as you desire with salt, pepper and seasoning salt. Cook breasts several minutes on each side in a pan or. Don't overcook to the point where chicken looks too golden or brown. Remember it will still be cooking in the soup. On the same note don't undercook no one wants to eat raw chicken.
This part is so easy. Pour everything except for the chicken into a stock pot on medium high. Yes you read correctly. Everything. The Chicken Broth, Salsa, Corn, Black Beans and Green Chiles. You be the judge on how much of the Black Beans, Corn and Green Chiles you'd like. After you're done the chicken should be cooled enough to shred or dice. Now you can put the chicken in as well. Once it starts to boil you can turn the soup down to simmer.
*Warm up a small pan with about 2 tablespoons of desired oil. I use canola.
I love corn tortillas. This is how I make my strips. I take about four corn tortillas stacked upon one another and I slice them in quarters. Then I slice the quarters into desired sized strips.
Place strips in the pan and let them cook until crisp. You really have to keep your on these. They cook fast.
Place them on a plate lined with paper towel to absorb excess oil and season with a dash of salt if you desire.
Once everything is done. You know what to do. Bon Appetit.