Southwest Chicken Soup
(This is my favorite Tortilla Soup)
by Connie Brown
2 T Olive Oil
8 oz Skinned, boneless Chicken
16 oz Chicken Broth
1 can (15 oz) Black Beans
1 can (14 oz) Diced Tomatoes
3-6 inch corn tortillas, halved, stacked & cut into 1/2 inch strips
2 T chopped Cilantro
Shredded Monterey Jack Cheese
1/4 C finely diced Onion
1 t Ground Cumin
1/2 t Salt
1/2 T Jalapenos, diced, canned
2 Garlic cloves, minced, or 2 t bottled Minced Garlic
1/2 t Chili Powder
1/8 t Ground Red Pepper
8 oz Frozen Corn
In large soup pan, add olive oil and chicken, stirring frequently for about 4 min until no longer opaque. Stir in onion, garlic, cumin, salt, chili powder, and red pepper and jalapenos.
Cook 1 to 2 minutes until spices are fragrant. Stir in broth, drained and rinsed beans, and diced tomatoes and corn. Increase heat to high and bring to a boil.
Reduce heat, cover and simmer for 10 min.
Meanwhile, spread tortilla strips in a single layer on a baking sheet.
Bake for 5 min., stirring once, until crisp and lightly browned. Or use corn chips from the store.
Stir cilantro into soup and ladle soup into bowls.
Top with tortilla strips, avocado and cheese.
Makes 6 servings.