Quick Tortilla Soup

1 pound (2 large) boneless, skinless chicken breasts, halved crosswise to form two thin cutlets

1-1/2 T olive oil, separated (1-1/2 t & balance for sauteing)

1 T Chili powder

4 large garlic cloves, crushed

2 T canned chipotle peppers in adobo sauce, minced

2 quarts low-sodium chicken broth (Pacific Natural)

1 - 14.5 oz can fire roasted diced tomatoes (Hunts-w/ garlic)

2 cans black beans (15 - 16 oz.)

6 ounces tortilla strips

1 lime, cut into 8ths

Heat a Dutch oven or soup kettle over medium-high heat. Toss chicken with chili powder & 1-1/2 t oil to coat.
Add chicken to hot pot; cook, turning only once, until browned on both sides (5 to 6 min.). Transfer to a plate and cut (or shred when cool enough) into bite-size pieces.

Heat remaining tablespoon of oil in the hot empty pot; add onions & saute until softened, 4 - 5 minutes.

Add garlic & peppers, continue to saute until fragrant (about a minute). Add chicken broth, tomatoes & black beans. Bring to a boil, reduce heat to medium low. Simmer partially covered and skim foam as it surfaces, to blend flavors, about 5 minutes. Stir in chicken and turn off heat.

Place a portion of tortilla strips in each bowl, ladle over hot soup and top as desired, letting each person squirt in a little lime.

Tips:
To make it quick: Heat the broth in the microwave while the onions & garlic are cooking.

Find the spice: The chipotle peppers add flavor, eat and smoke.

Serving Size: Serves: 7

Number of Servings: 7

Recipe submitted by SparkPeople user ONECALMMOM.