Shelly's Recipe

SOUTHWEST CHICKEN SOUP

Category: Soups

2 tbsp olive oil
8 oz boneless, skinless chicken breasts, cut until 1/2 inch chunks
1/4 cup finely diced onion
2 clove garlic, minced
1 tsp ground cumin
1/2 tsp salt and chili powder
1/8 tsp red pepper
1 (14 1/2 oz) can chicken broth
1 (15 1/4 oz) can corn kernels, undrained
1 (15 oz) can black beans rinsed and drained
1 (14 1/2 oz) can Mexican-style stewed tomatoes
3 (6 inch) corn tortillas, halved, stacked and cut into 1/2 inch thick strips
2 tbsp chopped cilantro
6 tbsp sour cream

Preheat oven to 450. Heat oil in a Dutch oven and add chicken and cook 3-4 minutes, stirring frequently, until opaque. Stir in next 6 ingredients. Cook 1-2 minutes, stirring frequently, until garlic and spices are fragrant. Stir in next 4 ingredients and increase heat to high and bring to a boil. Reduce heat, cover and simmer 15 minutes.

Meanwhile, spread tortilla strips in a single layer on a baking sheet and bake 5 minutes, stirring once, until crisp and lightly browned. Stir in cilantro and ladle into bowl. Top with tortilla strips and a tbsp of sour cream. Serves 6