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Chicken Tortilla Soup

Summary

Yield
Servings
Sourceglutenfreeweek
Prep time
30 minutes
Cooking time
30 minutes
Total time
1 hour

Description

Chicken Tortilla Soup imported from Recipe Import

Ingredients

2  
chicken breasts (large)
8  
corn tortillas
1 t
cumin
1 t
chili powder
1 t
garlic powder
1⁄2 t
salt
1  
onion (diced)
2 clv
garlic (minced)
2  
tomatoes (ripe, diced and seeded)
1  
broth (box 32 ounce) (chicken! )
1 cn
black beans (drained and rinsed)
1  
lime (sliced)
   
avocado (sliced)
1 bn
cilantro

Instructions

In a small bowl create a spice mixture of cumin, chili powder, garlic
powder and salt. Dice the chicken and saute in half of the spice mixture.
Add garlc, onion, green pepper and red pepper and saute until tender.
Add chicken broth, tomato paste, beans and diced tomatoes.  Make the crispy tortillas.

Preheat the oven to 425.  Slice the corn tortillas into thin strips.   Place the strips on a cookie sheet with a silpat (silicone baking mat) on it.  Spray the tortillas with olive oil spray or brush with olive oil. Bake them for 5 minutes until they start to brown.Let
cool.

Right before serving add the corn tortillas into the soup and stir them in.
Add garnishes : avocado, cilantro, and/or lime wedges.
Serve with corn tortillas chips and salad greens.