Chicken Tortilla Soup IV

Name: Chicken Tortilla Soup IV
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 425 grams black beans, rinsed and drained; 705 milliliters chicken broth; 1 teaspoons chili powder; 6 6-inchs (6 inch) corn tortillas, cut into 1/2 inch strips; 6 6-inchs (6 inch) corn tortillas, cut into 1/2 inch strips; 8 grams chopped fresh cilantro; 1 teaspoons ground cumin; 1 teaspoons dried oregano; 130 milliliters salsa; 2 skinless, boneless chicken breast halves, cut into bite size pieces; 3 teaspoons vegetable oil; 425 grams whole kernel corn, drained

If you want to add more gluten free and dairy free recipes to your recipe box, Chicken Tortilla Soup IV might be a recipe you should try. For $1.27 per serving, you get a main course that serves 6. One portion of this dish contains about 16g of protein, 5g of fat, and a total of 248 calories. If you have cilantro, kernel corn, salsa, and a few other ingredients on hand, you can make it. Autumn will be even more special with this recipe. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Heat 2 teaspoons of the oil in a large pot over medium heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Pot

Add half of the tortilla strips, stirring often, until crisp.

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Tortilla Strips

Drain on paper towels. Repeat with remaining 1/2 teaspoon of oil and remaining tortilla strips and set aside.

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Tortilla Strips

Cooking Oil

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Paper Towels

Add the broth, cumin, chili powder and oregano to the pot. Raise heat to high and bring to a boil.

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Chili Powder

Oregano

Broth

Cumin

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Pot

Add the beans, corn, chicken and salsa. Reduce heat to low, stir and simmer for about 2 minutes, or until chicken is cooked through and no longer pink inside.

Ingredients you will need

Chicken