It started with this tweet:
I need to capture the essence of tortilla soup …in taco form. How?!
— Chris Lauzon (@squireX2) August 15, 2013
Yumm, right? Alrighty, I have an idea for dinner. My thinking is this: You’re pretty much making the soup, minus the wet parts. Chicken, vegetables, spices, just no broth. I used Ree Drummond’s recipe as a guideline, because it’s just damn tasty.
I used a pack of thin-sliced chicken breasts from HEB ( HEB rules! ), 1 red bell pepper, 1 green bell pepper, 1 red onion.
Mix chili powder and cumin in equal parts, add half a part of garlic powder. Use half to two-thirds of this on the chicken. Cook in a hot skillet with olive oil just till the chicken’s done. Shred or chop the chicken once it’s almost done.
Chop the bell peppers and onion. Mix in a pan with a little olive oil over medium heat. Add a couple of spoonfuls of crushed garlic and the remaining spice mix. Stir over medium heat, cooking till the onions are translucent.
Pour the vegetables into the chicken. Mix together, adding 1 drained can of Ro-tel ( or your favorite HEB / generic variety ). Add half a can of drained black beans. Salt & Pepper to taste.
Cook another 5 to 7 minutes over medium heat. Turn off the heat while you prepare your tortillas.
Scoop into tortillas.
Add chopped cilantro, avocado and a little lime juice.