Chicken Tortilla Soup Iv

Ingredients

• Servings: 6
• 2 1/2 teaspoons vegetable oil
• 6 (6 inch) corn tortillas, cut into 1/2 inch strips
• 3 cups chicken broth
• 1/2 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/2 teaspoon dried oregano
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (15 ounce) can whole kernel corn, drained
• 2 skinless, boneless chicken breast halves, cut into bite size pieces
• 1/2 cup salsa
• 1/2 cup chopped fresh cilantro

Recipe

• heat 2 teaspoons of the oil in a large pot over medium heat. add half of the tortilla strips, stirring often, until crisp. drain on paper towels. repeat with remaining 1/2 teaspoon of oil and remaining tortilla strips and set aside.
• add the broth, cumin, chili powder and oregano to the pot. raise heat to high and bring to a boil. 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.
• add the cilantro and half of the reserved tortilla strips. ladle into individual bowls and garnish each bowl with some of the remaining strips.