Chicken Tortilla Soup
(makes 4-6 servings)
2 boneless skinless chicken breasts
(1) 16 oz can chicken broth
(1) 13.5 oz can tomatoes with chiles, not drained
(1) 14.5 oz can black beans, drained and rinsed
3/4 tsp cumin
1 sweet potato, peeled and diced in 1/2 inch pieces
Salt & pepper to taste
Tortillas (about 4-6 fajita size)
Heat a soup pot with some cooking spray over medium high heat. Dice the onion and saute until softened.
Add the chicken breasts and brown the outside.
Pour the broth over the chicken and loosen any of the brown bits.
Add the tomatoes, beans, cumin, and sweet potato. Cook for 20-25 minutes
While the soup is cooking, cut the tortillas in quarters and then slice them in 1/2 pieces.
Cook them over medium heat until they are golden brown.
Shred the chicken and place it back in the soup. Serve the soup with the tortilla strips on top. Garnish with cheese, sour cream, or guacamole--anything you'd put on top of a taco or fajita.
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