Loaded with corn and beans this soup is hearty enough for a main meal Save time by topping it with purchased tortilla chips
Prep Time
N/A
Dificult
Medium
Servings
N/A
Ingredients
Instructions
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.
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