Round 2 Recipe: Tortilla Soup

Ingredients

• Reserved 6 cups chicken broth from Chicken Burritos with Pineapple Salsa, recipe follows
• 1/2 teaspoon red pepper flakes
• 1 cup reserved shredded chicken from Chicken Burritos with Pineapple Salsa, recipe follows
• 1 (15-ounce) can chopped tomatoes
• Reserved onion from Chicken Burritos with Pineapple Salsa, chopped, recipe follows
• Kosher salt
• 1 cup canola oil
• 2 flour tortillas, reserved from chicken burrito recipe
• 2 tablespoons chopped cilantro
• 1 lime, quartered
• 1 (3.5 to 4-pound) chicken
• 1 medium yellow onion, 1 peeled
• Kosher salt and fresh ground pepper
• 1 (8-ounce) can pineapple chunks, drained and chopped
• 1 small red onion, diced
• 1 jalapeno pepper, seeded and chopped
• 2 tablespoons chopped cilantro
• 1 tablespoon chili powder
• 2 tablespoons lime juice
• 3 scallions, chopped
• 8 flour tortillas (reserve 2 for round 2 recipe Tortilla Pizza and 2 for Tortilla Soup)
• 1 can red or black beans, drained and rinsed
• 1 cup shredded jack cheese

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