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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1/2 cup(s) onion chopped |
3 chicken breasts, boneless/skinless cut into 1/2 in. strips |
1 clove(s) garlic pressed |
1/4 teaspoon(s) chili powder |
1/4 teaspoon(s) ground cumin |
2 can(s) chicken broth (14.8 oz each) |
1 can(s) diced tomatoes (14.8 oz) undrained |
1 can(s) green chilies (4 oz) chopped |
1 can(s) black beans (14.8 oz) drained |
1 1/2 cup(s) frozen corn |
fresh cilantro snipped |
colby-jack cheese shredded |
4 corn tortillas |
Directions:
1. Preheat oven to 400. Cut tortillas into 1/2 inch strips. Place on a flat baking sheet and bake 7-8 minutes or until crisp. Heat soup pot over medium high heat. Spray bottom with cooking spray. Add chicken; cook and stir 3 minutes. Add chopped onion, pressed garlic, chili powder and cumin. Cook and stir 2 minutes. Stir in broth, tomatoes, chilies, black beans, and corn. Bring to a boil. Reduce heat and simmer 10 minutes. Ladle soup into 4 bowls and top with cilantro, tortilla strips, and shredded cheese.
2. Additional optional garnishes could include: sour cream, avocado, and/or lime slices.
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