Danelle Tortilla Soup
by Danelle Drake
serves: 6
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Quick Tortilla Soup |
| Ingredients: |
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1 lb |
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boneless chicken |
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1.50 tbs |
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olive oil, separated |
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0.50 tsp |
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salt |
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1 large |
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diced onion |
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4 lg |
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crushed garlic cloves |
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6 oz |
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tortilla strips |
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2 qt |
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low sodium chicken broth |
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14.50 oz |
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diced tomato (fire rosted) |
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2 cans |
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undrained black beans |
| Directions: |
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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.
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