This is a rich chicken tortilla soup made with chicken breasts, tortillas and salsa. To prepare this soup, you will need the ingredients below.
Ingredients:
1. Two chicken breast halves (boneless and skinless)
2. Half a cup of plain or cooked salsa.
3. A tin of whole corn kernels.
4. 24 ounces of chicken broth.
5. Half a cup of coriander, dried.
6. Half a teaspoon of Indian cumin, ground(If indian cumin is not available, iranian cumin or any other variety will do fine).
7. Three teaspoons of safflower oil.
8. Half a teaspoon of dry Italian oregano or golden oregano (again any other variety will do just as well).
9. A tin (14 ounces) of black beans, washed and strained.
10. Six (6 inch) pieces of white corn tortillas cut into thin strips.
11. Half a teaspoon of red chilli powder.
Preparation:
1. Take a fairly large pot and heat the two teaspoons of safflower oil in it. Take about 1/2 of the corn tortilla pieces and add them into the pot. Stir the tortillas until they turn crispy. Now add the remaining 1 teaspoon of safflower oil along with the left over tortillas into the pot. Once again, stir until tortillas are crispy.
2. Now add in the red chili powder, Indian cumin, dry oregano, and the 24 ounces of chicken broth into the pot. Increase the flame and let it boil. Once the mixture has come to a boil, add in the chicken breast pieces, salsa, black beans, and whole corn kernels. Mix all the ingredients well. Now lower the flame and stir the mixture for another two minutes or till the chicken breast pieces are well cooked.
3. Finally add in the chopped coriander and mix well. Your chicken breast tortilla soup is now ready.
