Scottie's Chicken Tortilla Soup

Ingredients

• 1 cube beef bouillon from cube 
• 0.8 cup broccoli chopped
• 2 tablespoons cajun spice 
• 14 ounce black beans drained canned
• 28 ounce canned tomatoes crushed canned ()
• 1 tablespoon ground pepper 
• 49.5 fluid ounce chicken broth canned
• 8 1-inch corn tortillas cut into strips
• 8 1-inch corn tortillas cut into strips
• 1 tablespoon garlic salt 
• 2 tablespoons juice of lime 
• 2 tablespoons olive oil 
• 1 tablespoon onion powder 
• 2  chicken breast boneless skinless cut into 1/2 inch cubes
• 1 tablespoon tequila 
• 1 cup cheddar cheese shredded white
• 14 ounce corn whole drained canned

Equipment

• bowl
• frying pan
• paper towels
• ladle
• pot

Directions

1. Combine the chicken broth, corn, black beans, beef bouillon, broccoli, and tomatoes in a large pot over medium heat.
2. While the broth mixture simmers, heat 2 tablespoons olive oil in a skillet. Fry the tortilla strips in the hot oil until crisp.
3. Remove from skillet and drain on paper towels.
4. 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.
5. 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.