Austin-Style Tortilla Soup

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

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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

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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