Tortilla Soup

By á-47

Quick fix. top with any or all of the following:
grated pepper jack cheese, diced avocados, sour cream, chopped fresh cilantro9, hot sauce

Ingredients

• 1 lb. (2 large) boneless chicken breasts, halved crosswise to form two thin cutlets
• 1 1/2 Tbsp. olive oil, divided
• 1/2 tea. salt
• 1 Tbsp. chili powder
• 1 large onion, cut into medium dice
• 4 large cloves garlic, crushed
• 2 Tbsp. canned chipotle peppers in adobo sauce, minced
• 2 qts. chicken brown
• 1 14.5 oz. can diced fire-roasted tomatoes
• 2 cans black beans, not drained
• 6 oz. tortilla strips
• 1 line, cut into 8ths

Preparation

Step 1

Heat a Dutch oven or soup kettle over medium-high heat. Toss chicken with salt, chili powder and 1 1/2 teas. of the oil to coat. Add chicken to hot pot; cook, turning only once, until impressively grown on both sides (5-6 minutes). Transfer to a plate and cut (or shred when cool enough) into bite-size pieces.

Heat remaining tbsp. oil in the hot empty pot; add onions and saute until softened (4-5 minutes). Add garlic and peppers; continue to saute until fragrant, about a minute longer. Add chicken broth, tomatoes and black beans. Bring to a boil, reduce heat to medium low. Simmer partially covered and skim foam as it surfaces, to blend flavors, about 5 minutes. Stir in chicken and turn off heat.

Place a portion of tortilla strips in each bowl, ladle over hot soup and top as desired, letting each person squirt in a little lime.