Southwest Chicken Soup

By brownbox

Ingredients

• 2 tablespoons olive oil
• 2 lbs. boneless chicken breasts, cut up
• 4 onion, chopped
• 8 garlic cloves, minced
• 4 teaspoon ground cumin
• 2 teaspoon salt
• 2 teaspoon chili powder
• 1/2 teaspoon cayenne pepper
• 4 (14 1/2 ounce) can chicken broth (7 cups)
• 4 (15 ounce) can undrained corn kernels
• 4 (15 ounce) can black beans, rinsed and drained
• 4 (14 1/2 ounce) can Mexican-style tomatoes
• 18 inches corn tortillas, halved and cut in to strips
• 1 (8 ounce) container sour cream
• 1 cup cheddar cheese, shredded

Preparation

Step 1

1 Heat oil to medium in large soup pot. 2 Brown meat, onion, garlic and spices. 3 Add all canned ingredients and bring to low boil. 4 Reduce heat and simmer 15 minutes. 5 Bake Tortillas at 450 degrees on baking sheet for 5 minutes - watch carefully so as not to burn. 6 Place a pile of chips in soup bowl. Ladle in soup, top with sour cream and cheese.