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  • 1 (49.5 fluid ounce) can chicken broth
  • 1 (14 ounce) can whole kernel corn, drained
  • 1 (14 ounce) can black beans, drained
  • 1 cube beef bouillon
  • 3/4 cup chopped broccoli
  • 1 (28 ounce) can stewed tomatoes (crushed)
  • 2 tablespoons olive oil
  • 8 corn tortillas, cut into 1-inch strips
  • 2 tablespoons olive oil
  • 2 boneless skinless chicken breasts, cut into 1/2 inch cubes
  • 2 tablespoons lime juice
  • 1 tablespoon tequila
  • 1 tablespoon onion powder
  • 1 tablespoon garlic salt
  • 1 tablespoon cayenne pepper
  • 2 tablespoons Cajun seasoning
  • 1 cup shredded white Cheddar cheese


Combine the chicken broth, corn, black beans, beef bouillon, broccoli, and tomatoes in a large pot over medium heat.

While the broth mixture simmers, heat 2 tablespoons olive oil in a skillet. Fry the tortilla strips in the hot oil until crisp. Remove from skillet and drain on paper towels. Pour 2 tablespoons olive oil into the skillet. Once the oil is hot, add the chicken; cook and stir until cooked through, about 5 minutes. Stir in the lime juice, tequila, onion powder, garlic salt, cayenne pepper, and Cajun seasoning; cook another 2 minutes.

Transfer the chicken mixture to the pot with the broth mixture. Cook on medium 45 minutes; reduce heat to low and simmer another 45 minutes; ladle into bowls and top with tortilla strips and cheese to serve.