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Ingredients
- 4 5- to 6-inch diameter corn tortillas
- 2 teaspoons olive oil
- 4 cups chicken broth
- 1 can Mexican-style stewed tomatoes with juices
- 1 bay leaf
- 3 garlic clove, minced
- 1 medium onion chopped
- 1/4 teaspoon ground cumin
- 1/8 teaspoon dried crushed red pepper
- 1 14 oz. can black beans
- 1 14oz. can of mexican corn
- 12 ounces skinless boneless chicken breast halves, boiled and shredded
- 2 green onions, sliced
- 1/4 cup chopped fresh cilantro
- 2 tablespoons fresh lime juice
- chopped jalepenos
- sour cream
- guacamole
- chili powder
Preparation
Step 1
Preheat oven to 350°F. Brush 1 side of tortillas with oil; cut in half. Stack halves and cut crosswise into 1/4-inch-wide strips. Spread strips on nonstick baking sheet. Bake until light golden, about 15 minutes. Cool on baking sheet.
Combine broth, water, tomatoes, bay leaf, garlic, onion, cumin and red pepper in saucepan; bring to boil. Reduce heat; simmer 5 minutes. Add chicken, black beans and corn; simmer until just cooked through, about 5 minutes. Stir in green onions, cilantro and lime juice. Season with salt and pepper.
Ladle soup into bowls. Sprinkle with tortilla strips, sour cream and guacamole and serve.