Ingredients: |
Ingredients: 1 lb. (2 large) boneless chicken breasts halved crosswise to form two thin cutlets
1 1/2 Tbsp olive oil, separated
1/2 tsp salt
1 Tbsp chili powder
1 large onion, cut into medium dice
4 large garlic cloves, crushed
2 Tbsp canned chipotle peppers in adobo sauce, minced
2 quarts low sodium chicken broth
1 14.5 ounce diced tomatoes (fire roasted if you can find them)
2 cans black beans (15 to 16 oz), not drained
6 ounces tortilla strips
1 lime, cut into 8ths
Fresh avocado optional
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Directions: |
Directions:Heat a Dutch oven or soup kettle over medium high heat. Toss chicken with salt, chili powder and 1 1/2 tsp olive oil to coat. Add chicken to hot pot; cook, turning only once, until impressively brown on both sides, 5-6 minutes. Transfer to a plate and cut (or shred when cool enough) into bite size pieces.
Heat remaining Tbsp. of oil in the hot empty pot; add onions and saute until softened, 4 to 5 minutes. Add garlic and peppers; continue to saute until fragrant about a minute longer. 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 flavors, about 5 minutes. Stir in chicken and turn off heat.
Place a portion of tortilla strips in each bowl, ladle over hot soup and top as desired, letting each person squirt in lime.
Add fresh diced avocado to top if desired. |
This recipe for Tortilla Soup is from