Chicken Tortilla Soup

• From: Eclectic Recipes

Ingredients

• Soup1 pinch kosher salt

• 1 pinch pepper

• 2 Tbs olive oil

• 2 lbs boneless, skinless chicken breasts, cut into bite-size pieces

• 1 sweet onion, diced

• 2 green bell peppers, diced

• 4 cloves garlic, finely minced

• 2 15 oz cans black beans, rinsed and drained

• 1 lb package, frozen whole kernel sweet corn

• 2 15 oz cans diced tomatoes with green chilies

• 2 quarts chicken stock

• 1 Tbs dried oregano

• 1 Tbs dried cilantro (or 1/4 cup fresh)

• 1 Tbs cumin

• 1 tsp smoked paprika

• Garnish Cooking spray, as needed

• 1 cup baked whole wheat tortilla strips (or tortilla chips)

• 1/2 cup Mexican blend cheese

• 1/2 cup guacamole (or sour cream)

Full of flavor—perfect for a chilly night when you're craving Mexican food.

Directions

• Preheat large soup pot. Salt and pepper chicken.
• Drizzle pot with olive oil. Add chicken to pot and brown.
• Add onions, green bell peppers, and garlic. Sauté until translucent.
• Add black beans, corn, tomatoes, chicken stock, and spices.
• Bring to a boil and then reduce to a simmer. Simmer for 20–30 minutes.
• While soup is simmering, cut whole wheat or flour tortillas into strips.
• Spray a baking sheet with cooking spray and place the strips on the baking sheet. Spray the tops of the strips with the cooking spray.
• Bake at 350°F until crisp. You can also deep fry to get them extra crispy.
• Serve soup topped with crisp tortilla strips, cheese, and guacamole or sour cream.