McEvoy Ranch Olive Oil is a must to have in your home. It is delicious and incredibly nourishing for the body. They take meticulous care to grow and press their olives which lends their oil to have such high polyphenols. Polyphenols are health promoting antioxidants that bind to free radicals and decrease inflammation in the body. Learn more about the estate grown 3rd generation olive oil here.
1 small red or yellow onion
3-4 crushed garlic cloves
2 tbs oregano
4 tbs taco seasoning
1 tbs paprika
3 tbs tomato paste
2-3 tsp Salt to taste
2 tsp Pepper
1 can organic crushed tomatoes (fire roasted preferred)
3 Tbs spicy Hatch green chilies
1 can 14-15oz organic black beans
1 can 14-15oz organic corn
2 cups chicken or beef broth (my preference is beef broth)
1 pound of pasture raised organic chicken breast
1/3 cup organic cream cheese
1/2 cup chopped cilantro and more for garnish
10 organic corn tortillas
1 cup shredded cheddar cheese
Preheat oven to 350.
Heat pan on medium, add #McEvoyRanch #Jalapeñooliveoil, chopped onion, garlic and sauté for 3-4 minutes. Add in tomato paste, oregano, taco seasoning, salt, pepper, and stir for 2-3 minutes. Next add in Hatch green chilies, crushed tomatoes, corn, black beans, broth and stir for 2-3 minutes.
Prepare the chicken by rinsing it with water and squeezing 1 lime on it. Be sure to coat both sides and sprinkle a pinch of salt on both sides. Place the chicken in the broth mixture for 25-30 minutes until white and cooked. Remove the chicken and shred by using two forks and pulling the chicken apart into bite size pieces, then set aside.
Stir in the cream cheese blending it well. Next add in the cilantro and chicken, let simmer for 10 minutes. While the soup is simmering take 3-5 tortillas and drizzle #McEvoRanch #Jalapeñooliveoil on both sides and lime juice of one lime. Stack the tortillas and cut into 5-6 strips. Place them on a baking sheet and sprinkle with crunchy Maldon salt. Bake for 8 minutes then finish on broil for 2 minutes.
Be well and #benourished!