Homemade Southwest Chicken Salad

So I love southwest salads in restaurants but don't love the price of having to go out to eat to get them.  So, this is my newest version of a southwest chicken salad with homemade tortilla strips and homemade guacamole.  Pretty yummy......

Chicken (from a Taste of Homes cook book)

4 tsp garlic powder

2 tsp chili powder
1 tsp paprika
1 tsp salt
4 tbls lime juice
4 chicken breasts
olive oil for cooking

Mix seasonings together.  Rub mixture into chicken.  Brown chicken on both sides in skillet with olive oil.  Pour lime juice over chicken.  Cover and cook for 7-10 minutes until chicken no longer pink in the middle.

Tortilla Strips
1/2 package flour tortillas
olive oil
coarse salt

Preheat oven to 375 degrees.  Cut tortillas in half and then in strips.  Place in jelly roll sheet.  Drizzle with olive oil and salt and toss to coat (you may have do this this step again).  Bake20 minutes, checking every 5 minutes, until brown and crispy.

Guacamole
4 ripe avocados, chopped
Juice of 2 limes
2 tsp salt
1 tsp garlic powder
2 garlic cloves minced
1 small onion, finely chopped
1 can Rotel, drained

Mix all together and refrigerate 30 minutes. 

Salad 
1 can black beans, rinsed and drained
1 can corn, drained
iceberg lettuce, chopped
Mexican blend cheese
sour cream
salsa

In microwave, cook black beans in bowl with water until tender, about 2 minutes.  Drain.  Top lettuce with corn and black beans, cheese, chicken, guacamole, sour cream, salsa, and tortilla chips.  Or mix salsa with ranch dressing to make a mexi-ranch dressing.

Chicken Tortilla Stew

This is one of my favorite recipes. Especially on a cold day like we are about to be having here!

3 boneless chicken breasts (chopped into bite size pieces)
1/2 onion chopped
2 garlic cloves minced
1 jalapeno pepper, seeded and chopped
2 cans black beans, drained and rinsed
1 small bag frozen corn
3-4 cans chicken broth (depending on how thick you like it)
1 package taco seasoning
1 can diced tomatoes, drained
2 cans tomato soup
2 chicken bouillon cubes
tortilla chips
shredded cheese (I use cheddar or Mexican blend)
sour cream

Cook chicken in olive oil with onion and garlic until chicken starts to brown and onion is tender. Add to pot with corn, black beans, tomatoes, tomato soup, broth, bouillon cubes, seasoning and jalapeno. Add 1/4 to 1/2 bag of tortilla chips (they will dissolve in soup). Simmer at least 30 minutes. Top with sour cream, cheese, and crushed tortilla chips.