Freshly fried strips of corn tortilla garnish this chicken, black bean and corn soup seasoned with cumin, chili powder and oregano.
Servings:
6
Ingredients
2.5teaspoons vegetable oil
6 corn tortillas cut into 1/2inch strips (6 inch)
3cups chicken broth
0.5teaspoon ground cumin
0.5teaspoon chili powder
0.5teaspoon dried oregano
1 can black beans rinsed and drained (15 ounce)
1 can whole kernel corn drained (15 ounce)
2skinless boneless chicken breast halves cut into bite size pieces
0.5cup salsa
0.5cup chopped fresh cilantro
Instructions
1
Heat 2 teaspoons of the oil in a large pot over medium heat. Add half of the tortilla strips, stirring often, until crisp. Drain on paper towels. Repeat with remaining 1/2 teaspoon of oil and remaining tortilla strips and set aside.
Add the broth, cumin, chili powder and oregano to the pot. Raise heat to high and bring to a boil. Add the beans, corn, chicken and salsa. Reduce heat to low, stir and simmer for about 2 minutes, or until chicken is cooked through and no longer pink inside.
Add the cilantro and half of the reserved tortilla strips. Ladle into individual bowls and garnish each bowl with some of the remaining strips..
