Chicken Tortilla Soup

Chicken Tortilla Soup

Ingredients:

1 tablespoon Olive Oil

1 medium onion diced

1 green bell pepper, diced

4 cloves garlic

1 1/4 lbs. skinless boneless chicken breasts

1 tablespoon chili powder

2 teaspoon cumin

1/2 teaspoon salt

14.5 oz. can crushed tomatoes

4 tablespoons green chiles

32 oz. reduced sodium chicken stock

2 cups hot water

1  15oz. can no-sodium black beans,  

    drained and rinsed

5 corn tortillas, sliced into strips 1/2" wide

2 avocados cut into cubes

8 oz. shredded light cheddar cheese

2 limes, cut in wedges

1 cup chopped cilantro

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Directions:

In a large pot or Dutch oven, heat oil over medium heat.  Ad onion, pepper, anad garlic and cook until they start to soften.  Add chicken breasts, chili powder, cumin, and salt and stir until all ingredients are coated in spices.  Add tomatoes, chiles, stock and hot water and simmer for 20 minutes or until chicken is cooked through.

Remove chicken breasts to a plate until cool enough to handle.  Meanwhile, use an immersion blender to puree part of the soup (just enough to thicken a bit).  Shred chicken using a fork and return to pot with black beans.  Simmer another 20 minutes.

To serve, divide tortilla strips, avocados, and cheese among bowls and ladle the soup over.  Garnish with a squeeze of lime and cilantro.    Makes 8 servings