Chicken Tortilla Soup

Total Time: 1 hr 20 mins Preparation Time: 35 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 2 tablespoons extra virgin olive oil
• 1 large onion, chopped
• 1/2 cup bell pepper, chopped
• 2 serrano peppers, seeded and minced
• 1 jalapeno pepper, seeded and minced
• 3 garlic cloves, minced
• 4 cups chicken broth
• 1 (8 ounce) can tomato sauce
• 1 (10 ounce) can rotel tomatoes & chilies
• 1 (4 ounce) can diced green chilies
• 1/8 cup chopped parsley
• 1/8 cup chopped cilantro
• 1 tablespoon fresh oregano, chopped
• 1 1/2 teaspoons ground cumin
• 3 cups cooked chicken breasts, shredded
• 3/4 cup black beans, drained and rinsed
• 3/4 cup frozen whole kernel corn
• 6 corn tortillas, cut in strips
• cooking oil
• 1 cup monterey jack pepper cheese, shredded
• 1 lime, cut into 4 wedges

Recipe

• 1 in a 5 quart pot, saute onion, bell pepper, serrano pepper, jalapeno pepper, and garlic until onions are transparent.
• 2 add chicken broth, tomato sauce, rotel diced tomatoes,diced green chile peppers, parsley, cilantro, oregano, and cumin. simmer, covered, for 20 minutes.
• 3 add chicken, black beans and corn. heat through.
• 4 fry tortilla strips in hot oil, half at a time, about 1 minute or until crisp and light brown. remove with a slotted spoon; drain on paper towels.
• 5 divide tortilla strips among 4 bowls.
• 6 ladle soup over tortilla strips.
• 7 sprinkle each serving with cheese.
• 8 squeeze lime into each bowl.
• 9 serve immediately.