Chicken Tortilla Soup with Green Chiles with Chicken Quesadilla Triangles

Build and Simmer the Broth

• Pour in the chicken broth, scraping up any browned bits from the bottom of the pot.
• Stir in the undrained fire-roasted tomatoes and the diced green chiles.
• Bring the soup to a boil, then reduce the heat to low, cover, and let it simmer for 15 minutes to allow the flavors to meld.

Add Chicken and Vegetables

• Uncover the pot and stir in the shredded chicken, rinsed black beans, and corn.
• Increase the heat to medium and continue to simmer for 5-10 minutes, until all ingredients are heated through.
• Season with salt and pepper to your liking.

Finish and Serve

• Remove the pot from the heat.
• Stir in the fresh lime juice and chopped cilantro.
• Ladle the soup into individual bowls.
• Garnish generously with tortilla strips, shredded cheese, diced avocado, and a dollop of sour cream before serving.

Cook the Quesadillas

• Wipe out the skillet or use a clean one. Melt 1/2 tablespoon of butter over medium heat.
• Carefully place one assembled quesadilla in the hot skillet. Cook for 2-4 minutes per side, until the tortilla is golden brown and crispy, and the cheese is fully melted.
• Use a wide spatula to carefully flip the quesadilla.
• Remove the cooked quesadilla from the skillet and place it on a cutting board. Repeat with the remaining quesadillas, adding more butter to the pan for each one.

Serve

• Let the cooked quesadillas rest for 1-2 minutes. This helps the filling set and prevents it from spilling out when cut.
• Using a sharp knife or a pizza cutter, slice each quesadilla into 3 or 4 triangles.
• Garnish with fresh cilantro and serve immediately with your favorite toppings like sour cream, salsa, and guacamole.