Thursday, June 21, 2007

Chicken Tortilla Soup

6 corn tortillas, divided
1 1/2 tsp. extra virgin olive oil, divided
1/2 lb. boneless, skinless chicken breasts, cut into bite-sized chunks
2 can (14 oz. each) chicken broth
1 cup taco sauce
1 can black beans
1 cup cheddar cheese
sour cream
tortilla chips

Preheat oven to 400 degrees. Cut 2 of the tortillas into strips; toss with 1/2 tsp. oil. Spread on baking sheet. Bake 10-12 minutes or until crisp, stirring occasionally. Meanwhile, finely chop remaining 4 tortillas. Heat remaining 1 tsp. oil in large saucepan on medium high heat. Add chicken, cook, and stir 5 minutes. Add chopped tortillas, broth, taco sauce, and beans. Bring to boil. Reduce heat to medium-low and simmer for 15 minutes. Top with cheese, sour cream, and serve with tortilla chips.
Yield: 4-6 servings
Kansas City, MO

1 comment:

Rae said...

I sampled this soup at Delena's place, and it's AMAZING! Can't wait to make it myself!!