Quick Tortilla SoupSubmitted by: ONECALMMOM
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
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.
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.