Loaded with corn and beans, this soup is hearty enough for a main meal. Save time by topping it with purchased tortilla chips.
Original recipe makes 6 servings
Ingredients
2 1/2 teaspoons vegetable oil
6 (6 inch) corn tortillas, cut into 1/2 inch strips
3 cups chicken broth
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon dried oregano
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can whole kernel corn, drained
2 skinless, boneless chicken breast halves, cut into bite size pieces
1/2 cup salsa
1/2 cup chopped fresh cilantro
Directions
- 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.
Nutrition
Calories: 257 kcal
Carbohydrates: 36.1 g
Cholesterol: 20 mg
Fat: 5.5 g
Fiber: 7.3 g
Protein: 17.6 g
Sodium: 968 mg