Ingredients
- TORTILLAS
- 1/2 package Warrior Bread mix - 1 packed cup
- 3 large egg whites
- 1/2 cup water
- 1 tbsp apple cider vinegar
- SOUP
- 1.5 pounds chicken, diced into cubes
- 1 small onion, diced
- 1 jalapeno, diced and seeds removed
- 5 cloves garlic, minced
- 4 oz tomato paste
- 1 quart chicken stock
- 4 oz can diced green chiles
- 2 tsp cumin
- salt and pepper
- 14 oz can black beans, strained and rinsed
Servings
Instructions
- Preheat oven to 400 F.
- Mix the Warrior Bread mix with the egg whites, water, and vinegar in a large bowl. Stir to combine and knead with your hands for 1 minute. Break off a ball of dough, about 1/6th of the total amount. Place it on a piece of parchment paper, then put another piece on top and press it down into a tortilla shape, about 1/8th of an inch thin. Place it on to a parchment lined sheet pan, and repeat with the rest of the dough. Cook about 25 minutes until cooked through and lightly browned.
- Add the chicken, onion, and jalapeno to a deep frying pan over medium high heat with a little oil. Cook for about 5 minutes to lightly brown around the edges. Add in the garlic and cook 2 minutes. Add in the tomato paste, and cook another 3-5 minutes, stirring to combine.
- Stir in the stock, green chiles, and cumin. Bring to a simmer, turn to low, cover, and cook for 20 minutes.
- Uncover the pot and use a potato masher to lightly mash the chicken into shreds. Add in the beans. Taste and add more salt and pepper if needed. Cover and simmer for another 10 minutes.
- Serve the soup with the tortillas and any other garnishes you prefer.