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Chicken Tortilla Soup IV
Chicken Tortilla Soup IV
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Delicious chicken soup with crispy tortilla strips, black beans, corn, and a flavorful blend of cumin, chili powder, and oregano.
Ingredients:
  • 2.5 teaspoons vegetable oil
  • 6 (6 inch) corn tortillas, cut into 1/2 inch strips
  • 3 cups chicken broth
  • 0.5 teaspoon ground cumin
  • 0.5 teaspoon chili powder
  • 0.5 teaspoon dried oregano
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (15 ounce) can whole kernel corn, drained
  • 2 skinless, boneless chicken breast halves, cut into bite size pieces
  • 0.5 cup salsa
  • 0.5 cup chopped fresh cilantro
Instructions:
  • In a large pot over medium heat, heat 2 teaspoons of oil. Add half of the tortilla strips and stir occasionally until they are crispy. Drain the strips on paper towels. Repeat the process with the remaining 1/2 teaspoon of oil and the rest of the tortilla strips. Set aside.
  • Pour in the broth, then sprinkle in the cumin, chili powder, and oregano. Crank up the heat to high and let it all come to a boil. Toss in the beans, corn, chicken, and salsa. Lower the heat to a gentle simmer, stirring occasionally, until the chicken is fully cooked and no longer pink inside, around 2 minutes.
  • Sprinkle in the fresh cilantro and half of the saved tortilla strips. Serve in individual bowls and top each with the rest of the strips for a delightful presentation.

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