Categories: Soup
Ingredients
- 2 1/2 t vegetable oil
- 6 (6 in.) corn tortillas, cut into 1/2 inch strips
- 8 C chicken broth
- 1/2 t ground cumin
- 1/2 t chili powder
- 1/2 t dried oregano
- 1 (15 oz) can black beans, rinsed and draiined
- 24 oz jar salsa
- 1 onion chopped
- 1 (15 oz) can tomatoes
- 1 to 2 boneless chicken breast
Directions
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. Heat 2 t of the oil in a large pot over medium heat. Add half of the tortilla strips, stirring often, until crisp. Drain on paper towels. Repeat with remaining 1/2 t of oil and remaining tortilla strips and set aside.
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. Add the broth, cumin, chili powder, tomatoes and oregano to the pot. Raise heat to high and bring to a boil. Add the beans, , chicken and salsa. Reduce heat to low, stir and simmer for about 2 minutes, or until chicken is cooked through and no longer pink inside
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. Add the cilantro and half of the reserved tortilla strips. Ladle into individual bowls and garnish each bowl with some of the remaining strips.
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Notes:
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You can buy all ready made tortilla strips
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Other items that you can garnish with cheddar cheese and sour cream
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Can be cooked for 6 hours or so on low in a Crock-Pot
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Just dump all ingredients in crock and cook