Easy and light Chicken Tortilla Soup. Got it out of the Sunday paper submitted by Pam Anderson from her cookbook, Perfect One Dish Dinners. It has become a favorite!
Ingredients: [‘boneless chicken breasts’, ‘olive oil’, ‘salt’, ‘chili powder’, ‘onion’, ‘garlic cloves’, ‘chipotle chiles in adobo’, ‘low sodium chicken broth’, ‘diced tomatoes’, ‘black beans’, ‘corn tortilla strips’, ‘lime’]
Quantity of Ingredients: [“2 large boneless chicken breasts, halved crosswise to form two thin cutlets “,”1 1/2 tablespoons olive oil, separated “,”1/2 teaspoon salt”,”1 tablespoon chili powder”,”1 large onion, cut into medium dice “,”4 large garlic cloves, crushed “,”2 tablespoons chipotle chiles in adobo, minced “,”2 quarts low sodium chicken broth”,”14 1/2 ounces diced tomatoes (fire-roasted, if you can find)”,”2 (15 ounce) cans black beans, not drained “,”6 ounces corn tortilla strips”,”1 lime, cut into 8ths “]
Number of Servings: 6
Steps: [‘Heat a Dutch oven or soup kettle over medium-high heat. Toss chicken with salt, chili powder and 1 1/2 teaspoons of the oil to coat. Add chicken to hot pot; cook, turning only once, until impressively brown on both sides, 5-6 minutes. 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 and saute until softened, 4 to 5 minutes. Add garlic and peppers; continue to saute until fragrant about a minute longer. Add chicken broth, tomatoes and 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.’, ‘Toppings:’, ‘grated pepper jack cheese.’, ‘diced avocados.’, ‘light sour cream.’, ‘chopped fresh cilantro.’, ‘hot red pepper sauce.’, ‘Make it quick: To speed cooking, heat the broth in the microwave while the onions and garlic are cooking.’]