CHICKEN TORTILLA SOUP

By gammy

TOP WITH HOMEMADE TORTILLA STRIPS (RECIPE IN SHARA'S FAVORITES)
CHEDDAR CHEESE
SOUR CREAM

Ingredients

• 32 OUNCES CHICKEN BROTH
• 2 CUPS WATER
• 2-1/2 POUNDS BONELESS CHICKEN BREASTS
• 1/2 TEASPOON FRESHLY GROUND PEPPER
• 1/2 TEASPOON GARLIC POWDER
• 1 ONION, CHOPPED
• 5 CLOVES GARLIC, CHOPPED
• 2 TABLESPOONS OLIVE OIL
• 1 JAR CHUNKY SALSA (16 OZ)
• 2 CANS DICED TOMATOES, UNDRAINED (14.5 OUNCE)
• 1 CAN TOMATO SAUCE (14.5 OUNCE)
• 1 SLIGHTLY ROUNDED TABLESPOON CHILI POWDER
• 2 CUPS FROZEN CORN OR 1 (15 OZ) CAN ON WHOLE KERNEL CORN, DRAINED
• 2 CANS BLACK BEANS, DRAINED AND RINSED (15 OZ)

Preparation

Step 1

IN A LARGE POT OVER MEDIUM-HIGH HEAT, COMBINE BROTH, WATER, CHICKEN, PEPPER AND GARLIC POWDER. BRING TO A BOIL, THEN REDUCE HEAT AND SIMMER 15 TO 20 MINUTES OR UNTIL CHICKEN IS COOKED THROUGH. COOL SLIGHTLY, THEN REMOVE CHICKEN AND SHRED OR CHOP INTO BITE-SIZE PIECES. RETURN CHICKEN TO BROTH. AT THIS POINT, YOU MAY COVER AND REFRIGERATE OVERNIGHT.
IN A LARGE SOUP POT OVER MEDIUM HEAT, COOK ONION AND GARLIC IN OLIVE OIL UNTIL SLIGHTLY BROWNED, 3 TO 4 MINUTES.
STIR IN SALSA, DICED TOMATOES, TOMATO SAUCE, CHILI POWDER, CORN, BLACK BEANS, SHREDDED CHICKEN AND THE BROTH.
BRING TO A BOIL, THEN REDUCE HEAT AND SIMMER FOR ABOUT AN HOUR. ADD SALT AND PEPPER TO TASTE. (I ADD ABOUT 1/2 TEASPOON SALT AND 1/4 PEPPER)
GARNISH WITH TOPPINGS.