Serve with cornbread and salad on the side for a quick meal.
|1 T||olive oil|
|28 oz||chicken stock|
|4||corn tortillas (6-inch)|
|12 oz||chicken breasts (boneless, skinless, diced)|
|1⁄2 c||onion (chopped)|
|1⁄2 c||each red and green bell pepper (chopped)|
|2 clv||garlic (minced)|
|2 t||chili powder (mild or hot to taste)|
|1 cn||diced tomatoes (15-oz, undrained)|
|1 cn||black beans (15-oz, drained and rinsed)|
|4 t||cilantro (chopped)|
|1⁄2 c||cheddar cheese (grated)|
|4 sli||fresh lime (optional)|
Preheat oven to 400 degrees. Cut tortillas into 1/2-inch strips using kitchen shears. Place on ungreased baking sheet and bake for 7 to 8 minutes until crisp. Watch to make sure they do not scorch.
Heat oil in a heavy 4-quart saucepan over medium heat. Add chicken; cook and stir 3 minutes. Add onion and peppers and cook about five minutes. Stir in garlic, chili powder and cumin. Cook and stir 2 minutes more. Stir in beans, broth and tomatoes. Bring to a boil. Reduce heat and simmer 20 minutes.
Divide tortilla strips among 4 bowls. Ladle soup over tortilla strips and top with cheese and cilantro. Garnish each bowl with lime slice to squeeze juice into soup, if desired.