1. In a medium saucepan heat the oil over medium heat. Add the onions and cook for 3 minutes. Add the garlic and jalapenos and cook for another minute.
2. Add crushed tomatoes, beans and jar of Pozole to the People. Bring to a boil.
3. Add chicken breast and cook covered for 20 to 25 minutes. Once chicken is cooked remove from pot. When cool to handle shred the meat and put back into the pot.
4. Add lime juice and cilantro. Ladle into individual bowls. Top with tortilla strips,
avocado and lime.
Classic tortilla soup is our inspiration for this nourishing recipe. Where most store-bought tortilla soup recipes are loaded with sodium, this version keeps the salt in check without skimping on flavor. We recommend using Three Sisters Nixtamal tortillas, which have a deep corn flavor and wonderful texture.
2 tbsp grapeseed oil
1/2 cup yellow onion, diced
3 cloves garlic, minced
1 jalapeno, diced
1 14.5-oz can crushed tomatoes
1 jar (16 fl oz) Pozole to the People red soup base
1 cup black beans, drained
1 lb chicken breast, boneless and skinless
juice of 1 lime
1/2 cup chopped cilantro
1 c corn tortillas, cut into thin strips
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