Hen Tortilla Soup
Hen breast boneless skinless
1 (15) ozblack beans rinsed
1 cup frozen corn
2 chopped bell peppers
1 chopped onion
1 (15) ozcan of fireplace roasted tomatoes
three cloves of garlic
1 tbsp of cumin
1 tbsp of chili powder
1tbsp of salt
2 c. Low sodium rooster broth
1 c. Shred Monterrey jack cheese
1 tbsp of olive oil
Corn tortillas fried
In a big gradual cooker, mix rooster, black beans, corn, peppers, onion, fire-roasted tomatoes, cilantro, garlic, cumin, chili powder, salt, and rooster broth.
Cowl and cook dinner on low till rooster is cooked and falling aside, 5 to six hours.
Shred rooster with a fork, then high soup with Monterey Jack and canopy to let soften, 5 minutes extra.
In the meantime, make tortilla crisps: In a big skillet over medium warmth, warmth oil. Add tortilla strips and cook dinner till crispy and golden, three minutes. Switch to a paper towel-lined plate and season with salt.
Serve soup topped with tortilla crisps, avocado, bitter cream, cilantro, and lime