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Austin-Style Tortilla Soup

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Submitted by: Correvon

 

This tortilla-thickened soup combines packaged seasoned chicken strips, canned black beans, tomatoes, chili powder, cumin and a touch of honey.
 

Ingredients

  • 1 Tablespoon olive oil
  • 1/2 cup diced onions
  • 1 teaspoon ground cumin
  • 1 Tablespoon minced garlic
  • 1 (14 oz) can diced tomatoes, undrained
  • 1 Tablespoon chili powder (such as Gebhardt)
  • 1 Tablespoon chopped fresh cilantro
  • 2 Tablespoons honey
  • 2 1/2 cups reduced-sodium chicken broth
  • 6 corn tortillas, cut into strips
  • 1 1/2 cups packaged refrigerated cooked Southwestern-seasoned chicken breast strips, cut into chunks
  • 1 cup drained canned black beans

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Method

Place oil in a Dutch oven and turn heat to medium. Add onions and cumin and saute for 3 minutes. Stir in garlic, tomatoes, chili powder, cilantro and honey. Add chicken broth; bring to a boil, stirring often. Cover and simmer about 30 minutes. Add tortilla strips to soup and simmer for 10-15 minutes, or until soup starts to thicken. Stir in chicken and black beans; heat through.

 

Notes: The type of chili powder recommended is the blended, salt-added kind. This soup is very flavorful, but not fiery hot. For a spicier soup, you can add 1/8 to 1/4 teaspoon of dried, crushed red pepper flakes.

 

Number of Servings: 4

 

Submitted by: Correvon ()

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