Southwest Chicken Soup

By bdeedman

Ingredients

• 2 Tbsp olive oil
• 8 oz chicken breast cut into ½ inch chunks
• ¼ cup finely diced onion
• 2 garlic cloves minced
• 1 tsp ground cumin
• ½ tsp salt
• ½ tsp chili powder
• 1/8 tsp ground red pepper
• 1 can (14 ½ oz) chicken broth
• 1 can (15 1/4oz) corn kernels undrained
• 1 can (15oz) black beans rinsed and drained
• 1 can (14 1/2oz) Mexican style stewed tomatoes
• 3 6” tortillas halved stacked and cut into ½ inch strips
• 2 Tbsp chopped cilantro

Preparation

Step 1

Heat oven to 450. Heat oil in a heavy Dutch oven over medium heat. Add chicken and cook 3-4 min, stirring frequently until opaque. Stir in onion, garlic, cumin, salt, chili powder and red pepper. Cook 1-2 min. stirring frequently until garlic and spice are fragrant. Stir in broth, undrained corn, black beans and stewed tomatoes. Increase heat to high and bring to a boil. Reduce heat, cover and simmer 15 min. meanwhile spread tortilla strips into a single layer on a baking sheet. Bake 5 min, stirring once until crisp. Stir in cilantro and ladle into bowls.