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1
For the chicken tenders, add all ingredients under chicken ingredients to a zip lock bag and marinade for 20 min minimum.
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2
Saute chicken in sautee pan on medium high heat.
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No need to add oil, there is plenty in the marinade.
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4
About 4 min the first side and about 3 min the second until golden brown.
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5
Let rest for a couple minutes before slicing and dicing to serve over soup as the topping.
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6
For the soup....Sautee in oil carrots, Poblano and onion on medium high heat about 7 to 10 minutes til translucent.
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7
When translucent/golden add garlic, stir and cook for 30 seconds.
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8
Add tomatoe paste and stir until incorporated into veggies.
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9
Add salt, pepper and cumin.
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10
Stir.
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11
Add cilantro, chicken stock, diced tomatoes, corn and tortillas.
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Stir and turn to low medium heat.
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Cook for 20 min.
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14
Turn off stove, using a hand blender, blend until desired consistency.
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15
I do it half way so there is texture.
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16
If you choose a creamier and smoother texture then keep going.
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You can also use a stand blender mixing in batches.
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You can choose to top with these ingredients....sour cream, avocado, chopped cilantro, lime or shredded cheese and of course your chicken!
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19
You can even garnish with tortilla chips....soooo good!
