Cayenne Crush olive oil ·
Cilantro and Onion olive oil ·
Garlic olive oil ·
Gremolata olive oil ·
Soups and Breads ·
Chicken Tortilla Soup
Chicken Tortilla Soup
Submitted by Corporate Chef Andy Stewart
Soups and Breads
Ingredients
- 1 lb boneless skinless chicken thighs
- 2 tablespoons Fustini's Gremolata olive oil
- 5 corn tortillas
- 2 tablespoons Fustini's Cilantro and Onion olive oil
- 2 tablespoons Fustini's Garlic olive oil
- 1 tablespoon Fustini's Cayenne Crush olive oil
- 1 yellow onion, small diced
- 14 oz can diced tomatoes
- 1 qt chicken stock
- 14 oz cooked black beans
- 1 ½ cups corn
- 1 lime, juiced
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon coriander
- salt and pepper to taste
- fresh cilantro, sour cream, and shredded cheese for garnish
Directions
- Toss chicken with Gremolata olive oil and season with salt and pepper. Roast in a 415°, oven until cooked through, about 15 minutes, then dice into small chunks.
- Slice Tortillas into 1/4&rdquo, strips, toss with cilantro and onion oil, season with salt and bake in the same 415°, oven until golden brown, about 10 minutes.
- Heat the garlic and cayenne oil in a pan and sauté, the onions until translucent. Add tomatoes and chicken stock along with the beans, corn, lime juice, chili powder, cumin, and coriander. Bring to a boil, add chicken, taste and season.
- Ladle equal amounts into 6 bowls and top with a dollop of sour cream, some shredded cheese, tortilla strips, and cilantro.
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