1 qt. reduced-sodium chicken broth
1 1/2 pounds boned, skinned chicken thighs, diced
1/2 medium white onion, diced
1/2 medium red or green bell pepper, seeded and diced
1 can (14.5 oz.) diced tomatoes
1/2 to 1 serrano chili, halved and sliced
1 can (15 oz.) black beans, drained and rinsed
1/2 teaspoon chili powder
1/2 teaspoon cayenne
1/2 teaspoon black pepper
2 cups coarsely crushed corn tortilla chips, divided
1/2 cup crumbled cotija cheese
1/2 cup cilantro leaves
Fresh lime wedges
Dash of hot sauce
- In a medium pot, bring the broth, chicken, onions, bell pepper, tomatoes, chili, black beans, and spices to a full boil.
- Reduce heat, cover, and simmer for 10-15 minutes until the chicken and vegetables are tender.
- To serve, stir in one cup tortilla chips and ladle into four bowls.
- Top with the remaining tortilla chips, cheese, cilantro, a squeeze of lime, and hot sauce, if desired.
Go to: http://www.myrecipes.com/recipe/chicken-tortilla-soup-1
To see more of Christine’s recipes, go to:http://www.myrecipes.com/search/site/Datian orhttp://www.thearmeniankitchen.com/
Christine Vartanian Datian is a native of Fresno, California and now lives in Las Vegas. She is a graduate of California State University, Fresno (CSUF), and holds a Master of Arts Degree (MA) in Mass Communications. She has been published in Sunset and Cooking Light Magazines for over a decade.