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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Reader Christine Datian, of Las Vegas, likes to use lots of spices in this soup recipe. Our version is medium-hot, but if you like it a little spicier, use the higher amount of serrano chile and a pinch more cayenne. Ingredients:
1 qt. reduced-sodium chicken broth |
1 1/2 pounds boned, skinned chicken thighs, cubed |
1/2 white onion, chopped |
1 can (14.5 oz.) diced tomatoes |
1/2 to 1 serrano chile, halved and sliced |
1 can (15 oz.) black beans, drained and rinsed |
1/2 teaspoon chili powder |
1/2 teaspoon cayenne |
1/2 teaspoon pepper |
2 cups coarsely crushed corn tortilla chips, divided |
1/2 cup crumbled cotija cheese |
1/2 cup cilantro leaves |
lime wedges |
Directions:
1. Heat broth, covered, in a medium pot over high heat until boiling. Add chicken, onion, tomatoes, chile, beans, and spices. Reduce heat; simmer 10 minutes to blend flavors. Stir in 1 cup tortilla chips; ladle into bowls.
2. Serve soup with remaining 1 cup chips, the cheese, cilantro, and a squeeze of lime.
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