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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
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This was given to me by my sister in law, and it's become a family favorite Ingredients:
2 tablespoons olive oil |
8 ounces boneless chicken breasts, cut up |
1 onion, chopped |
2 garlic cloves, minced |
1 teaspoon ground cumin |
1/2 teaspoon salt |
1/2 teaspoon chili powder |
1/8 teaspoon cayenne pepper |
1 (14 1/2 ounce) can chicken broth |
1 (15 ounce) can undrained corn kernels |
1 (15 ounce) can black beans, rinsed and drained |
1 (14 1/2 ounce) can mexican-style tomatoes |
18 inches corn tortillas, halved and cut in to strips |
1 (8 ounce) container sour cream |
1 cup cheddar cheese, shredded |
Directions:
1. Heat oil to medium in large soup pot.
2. Brown meat, onion, garlic and spices.
3. Add all canned ingredients and bring to low boil.
4. Reduce heat and simmer 15 minutes.
5. Bake Tortillas at 450 degrees on baking sheet for 5 minutes - watch carefully so as not to burn.
6. Place a pile of chips in soup bowl. Ladle in soup, top with sour cream and cheese.
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