Chicken Tortilla Soup

Ingredients

2 ½ teaspoons vegetable oil

6 (6 inch) corn tortillas, cut into 1/2 inch strips

3 cups chicken broth

½ teaspoon ground cumin

½ teaspoon chili powder

½ 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

½ cup salsa

½ cup chopped fresh cilantro

Instructions

Heat 2 teaspoons 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 teaspoon of oil and remaining tortilla strips and set aside.

Add the broth, cumin, chili powder and oregano to the pot. Raise heat to high and bring to a boil. Add the beans, corn, 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.

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

Description

This soup is filled with beans and corn and is a meal when served with some nice bread.

Servings

6

Notes

I really shortcutted this but it didn't shortcut the fabulous favor. I didn't make the strips. I had cooked chicken from chicken soup and used it. I didn't add the cilantro. This soup copies the Chicken Tortilla soup from Costco but costs less and takes very little more time than heating the Costco one. I had made a pot when we received a call that friends were stopping by to pick something up but were going to pick up a pizza as they were very hungry. I told them not to and made another batch with more chicken that I had. It turned into an informal dinner party with another couple. This soup takes about five minutes. What takes the longest is cutting up the chicken.

Source

Allrecipes