Chicken Tortilla Soup

By RogRot

Ingredients

• 2 1/2 t. vegetable oil
• 6 (6 inch) corn tortillas, cut into 1/2" strips
• 3 c. chicken broth
• 1/2 t. ground cumin
• 1/2 t. chili powder
• 1/2 t. dried oregano
• 1 (15 oz.) can black beans, rinsed & drained
• 1 (15 ounce) can whole kernel corn, drained
• 2 skinless, boneless chicken breast halves, cut into bite size pieces
• 1/2 c. salsa
• 1/2 c. chopped fresh cilantro

Preparation

Step 1

1. Heat 2 t. of the oil in a large pot over medium heat. Add half tortilla strips, stirring often, till crisp. Drain on paper towels. Repeat with remaining ½ t. of oil & remaining tortilla strips & set aside.
2. Add broth, cumin, chili powder, & oregano to pot. Raise heat to high & bring to boil. Add beans, corn, chicken, & salsa. Reduce heat to low, stir, & simmer for about 2 min., or till chicken is cooked through & no longer pink inside.
3. Add cilantro & half reserved tortilla strips. Ladle into individual bowls & garnish each bowl with some remaining strips.