Freshly fried strips of corn tortilla garnish this chicken, black bean and corn soup seasoned with cumin, chili powder and oregano.
Calories
257 Calories
Recipe Instructions
Step 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.
Step 2
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.
Step 3
Add the cilantro and half of the reserved tortilla strips. Ladle into individual bowls and garnish each bowl with some of the remaining strips.
Ingredients
2 ½ teaspoons vegetable oil
3 cups chicken broth
1 (15 ounce) can whole kernel corn, drained
½ teaspoon dried oregano
½ teaspoon ground cumin
1 (15 ounce) can black beans, rinsed and drained
½ cup salsa
2 skinless, boneless chicken breast halves, cut into bite size pieces
½ teaspoon chili powder
½ cup chopped fresh cilantro
6 (6 inch) corn tortillas, cut into 1/2 inch strips
