Chicken Tortilla Soup
4 b/s chicken breasts, cut in bite size strips
2 Tbsp. Olive Oil
1 Tbsp. chili powder
1 tsp. kosher salt
1-1/2 cup chopped onions
1 Tbsp. minced garlic
2 Tbsp. Chipotle peppers in adobo sauce, minced
1 (28 oz.) can petite diced tomatoes in juice
2 cans seasoned black beans, undrained
2 cans Chipotle corn, drained
2 qts chicken broth (or 3Tbsp. chicken base & 2 qts. water)
For serving:
Tortilla Chips
Sour Cream
Shredded Cheddar
Avocado
Chopped Green Onions
Lime Wedges
Heat olive oil in Dutch oven. Toss chicken strips with chili powder and salt. Add to hot oil and cook until chicken is cooked through. Add onions and cook 5 minutes longer, add garlic and cook 1 minute longer. Add remaining ingredients and bring to boil. Reduce heat and simmer for 15 minutes. Place tortilla chips in bowl and ladle soup over. Can add additional toppings of sour cream, shredded cheddar, diced avocado, chopped green onions; if desired. Add a lime wedge to be squeezed over individual servings.
