Chicken Tortilla Soup with Sciabica Jalapeno Olive Oil

Chicken Tortilla Soup with Sciabica Jalapeno Olive Oil

by Willie

1 medium onion, diced

4 cloves garlic, minced

1 green pepper, chopped

3 Tablespoons Sciabica Jalapeno Extra Virgin Olive Oil, plus more for tortilla strips

roasted whole chicken

8 cups chicken stock

1 small can tomato paste

1 can Rotel tomatoes

1 can chopped tomatoes

1 teaspoon cumin

1 teaspoon garlic salt

½ teaspoon ground black pepper

4 cups black beans, drained (cooked or canned)

6-8 corn tortillas, cut in 1/2 inch strips

sliced avocados



Cook onions, garlic and bell peppers in 3 tablespoons of olive oil until soft.

Pull chicken off the bones in strips.

Put chicken stock, tomato paste, Rotel and chopped tomatoes in a large pot. Add onion, garlic and bell pepper mixture and spices. Add 2 cups water and bring to a boil. Stir in chicken. Simmer for 15 minutes. Add beans and simmer for 10 minutes.

Preheat oven to 350. Cut 6-8 tortillas into strips and place in a single layer in a baking pan. Brush lightly with jalapeno oil olive and bake until crisp.

Place tortillas strips in bottom of soup bowls and ladle soup into bowls. Garnish with more tortilla strips and slices of avocado.