By: Recipe adapted from Rapid City Journal
Serve with cornbread and salad on the side for a quick meal.
Time: Preparation 15 mins
Serving: 4 Servings
Ingredients
- 1 T olive oil
- 2 clv garlic
- 0.5 c each red and green bell pepper
- 0.5 c onion
- 1 t cumin
- 28 oz chicken stock
- 12 oz chicken breasts
- 4 corn tortillas
- 2 t chili powder
- 1 cn diced tomatoes
- 1 cn black beans
- 4 t cilantro
- 0.5 c cheddar cheese
- 4 sli fresh lime
Preparation
Preheat oven to 400 degrees. Cut tortillas into 1/2-inch strips using kitchen shears. Place on ungreased baking sheet and bake for 7 to 8 minutes until crisp. Watch to make sure they do not scorch.
Heat oil in a heavy 4-quart saucepan over medium heat. Add chicken; cook and stir 3 minutes. Add onion and peppers and cook about five minutes. Stir in garlic, chili powder and cumin. Cook and stir 2 minutes more. Stir in beans, broth and tomatoes. Bring to a boil. Reduce heat and simmer 20 minutes.
Divide tortilla strips among 4 bowls. Ladle soup over tortilla strips and top with cheese and cilantro. Garnish each bowl with lime slice to squeeze juice into soup, if desired.
