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Danelle Tortilla Soup by Danelle Drake serves: 6	No ratings Rating Details Rate this recipe Printable View Print Index Cards

Quick Tortilla Soup

Ingredients:

1 lb

boneless chicken

1.50 tbs

olive oil, separated

0.50 tsp

salt

1 large

diced onion

4 lg

crushed garlic cloves

6 oz

tortilla strips

2 qt

low sodium chicken broth

14.50 oz

diced tomato (fire rosted)

2 cans

undrained black beans

Directions:

Heat dutch oven over medium heat. Toss chicken with salt, chili powder, 1.5 tsp oil to coat. Add chicken to hot pot; cook, turning only once, until impressibely brown on both sides, 5 to 6 minutes. Transfer to a plate and cut/shred into bite size pieces. Heat remaining oil in hot empty pot, add onions and saute until softened, 4 - 5 minutes. Add garlic, continue to saute about 1 more minute. Add chicken broth, tomatoes, and black beans. Bring to a boil, reduce heat to medium low. Simmer partially covered and skim foam as it surfaces, to blend flavor, about 5 minutes. Stir in chicken and turn off heat. Place a portion of tortilla strips in each bowl. Squirt witha little lime if wanted.

Categories:

Soups