Categories: Soup

Ingredients

• 2 1/2 t vegetable oil
• 6 (6 in.) corn tortillas, cut into 1/2 inch strips
• 8 C chicken broth
• 1/2 t ground cumin
• 1/2 t chili powder
• 1/2 t dried oregano
• 1 (15 oz) can black beans, rinsed and draiined
• 24 oz jar salsa
• 1 onion chopped
• 1 (15 oz) can tomatoes
• 1 to 2 boneless chicken breast

Directions

1. . Heat 2 t of the oil in a large pot over medium heat. Add half of the tortilla strips, stirring often, until crisp. Drain on paper towels. Repeat with remaining 1/2 t of oil and remaining tortilla strips and set aside.

2. . Add the broth, cumin, chili powder, tomatoes and oregano to the pot. Raise heat to high and bring to a boil. Add the beans, , chicken and salsa. Reduce heat to low, stir and simmer for about 2 minutes, or until chicken is cooked through and no longer pink inside

3. . Add the cilantro and half of the reserved tortilla strips. Ladle into individual bowls and garnish each bowl with some of the remaining strips.

4. Notes:

5. You can buy all ready made tortilla strips

6. Other items that you can garnish with cheddar cheese and sour cream

7. Can be cooked for 6 hours or so on low in a Crock-Pot

8. Just dump all ingredients in crock and cook

Email to a friend | Print this recipe | Back