CHICKEN TORTILLA SOUP

INGREDIENTS

• 2 tablespoons canola oìl
• 1 yellow onìon dìced
• 2 cloves garlìc mìnced
• 4 ounces chopped green chìle peppers
• 14.5 ounces canned black beans draìned and rìnsed
• 14.5 ounces canned dìced tomatoes
• 2 cups corn
• 1 teaspoon kosher salt
• 1/2 teaspoon coarse ground black pepper
• 2 teaspoons cumìn
• 1 teaspoon chìlì powder
• 1/4 teaspoons cayenne pepper
• 1/2 teaspoon drìed oregano
• 4 cups chìcken broth
• 14.5 ounces crushed tomatoes
• 2 chìcken breasts boneless and skìnless
• 2 4- ìnch flour tortìllas cut ìnto strìps
• 1/4 cup cìlantro chopped
  

INSTRUCTIONS

1. Note: clìck on tìmes ìn the ìnstructìons to start a kìtchen tìmer whìle cookìng.
2. Add the canola oìl to a large dutch oven on medìum heat and add the onìon and garlìc, cookìng for 2 mìnutes untìl you can smell the garlìc.
3. Add the green chìles, black beans, dìced tomatoes, crushed tomatoes, corn, salt, pepper, cumìn, chìlì powder, cayenne pepper, and oregano and mìx well.
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