Chicken Tortilla Soup
10 6-inch corn tortillas, cut in 1/8-inch strips
1 1/2 pounds organic chicken tenders, cut into 1/2-inch pieces
6 cups chicken broth
2 cups water
1 cup frozen corn
1 14-ounce can black beans, drained and rinsed
1 14-ounce can diced tomatoes, drained
1 4-ounce can diced chilies
3 cloves garlic, chopped
1 small onion, chopped
1 tablespoon olive oil
3/4 teaspoon cumin
3/4 teaspoon dried oregano
1/2 cup sharp cheddar, shredded
2 tablespoons cilantro, chopped
1 avocado, diced
1. In a large pot, heat the oil over medium heat. Add the onion and garlic and sauté until soft, about 4 minutes. Add the cumin and oregano, and cook 1 minute more.
2. Add the chicken broth, water, diced tomatoes and chilies, and bring to a boil. Add the tortilla strips, reduce heat, and simmer, covered, for 15 minutes, stirring occasionally.
3. Add the chicken and simmer, uncovered, for 10 minutes. Add the corn and black beans, and simmer 5 minutes.
4. Serve in large bowls, and sprinkle each serving with cilantro, cheddar, and avocado.
Cook Time: 40 minutes
Recipe shared with Rachel Pharlain