Ingredients
sliced fresh jalepeno peppers
shredded cheddar cheese
3 corn tortillas, cut into thin strips
3 cups chicken, cooked and shredded
1/2 cup black beans
1-12 oz jar salsa
1 - 14.5 oz. can fire roasted tomatoes
1 1/2 cups vegetable stock
1/2 teaspoon red pepper flakes
1 jalepeno pepper, seeded and chopped
1 cup white onion, chopped
3 cloves garlic
3 tablespoons olive oil, divided
Step by step
Heat 1 tablespoon oil in heavy skillet. Add garlic, onions, jalepeno and red pepper flakes. Saute 4-5 minutes.
Transfer garlic, onion and pepper mixture to blender. Add vegetable stock, tomatoes, salsa and black beans. Pulse on speed 3 (mix) 6-7 times until almost pureed.
Pour mixture into stock pot and simmer on medium heat 15 minutes.
Heat remaining 2 tablespoons olive oil in heavy skillet. Fry tortilla chips until crisp. Drain on paper towel until ready to use.
Ladle soup into 5 bowls. Top with shredded chicken, tortilla strips, cheese and fresh peppers, if desired.