Ingredients
- 1 pound chicken
- 1 1/2 T olive oil
- 1-2 t salt
- 1 T chili powder
- 1 large onion, diced
- 4 cloves garlic, crushed
- 2 T canned chipotle peppers in adobo sauce, minced
- 2 quarts low sodium chicken broth
- 1 14.5oz diced tomatoes (fire roasted)
- 2 cans black beans, not drained
- 6 ozs tortilla strips
- 1 lime, cut into 8ths
Preparation
Step 1
Heat Dutch oven over medium high heat
Toss chicken with salt, chili powder and 1 1/2 t of oil to coat
Add chicken to hot pot, cook, turn only once, until impressively brown on both sides, 5-6 minutes
Transfer to a plate and cut (shred when cool) into bite size pieces
Heat remaining tablespoon of oil in the hot empty pot, add onions and cook until softened, 4-5 minutes
Add garlic and peppers, continue to sauté until fragrant, about a minute
Add chicken broth, tomatoes and black beans
Bring to a boil, reduce heat to medium low
Simmer partially covered and skim foam as it surfaced, to blend flavors, about 5 minutes
Stir in chicken and turn off
Place portion of tortilla strips in each bowl, ladle hot soup over top of strips
Add more strips and drizzle of lime, if desired