Chicken Tortilla Soup
1 pound, boneless chicken breasts, sliced into cutlets
1.5 tablespoons olive oil, separated
1/2 teaspoon salt
1 tablespoon chili powder (more to taste)
1 large onion, diced
1 green bell pepper, diced
1 red bell pepper, diced
2 cloves of garlic, sliced thin
32 oz chicken broth
2 cups of water
2 (10oz) cans of Rotel with Green Chilies
3 cans black beans, drained
1/2 teaspoon cumin
1/2 teaspoon cayenne pepper
Salt to taste
Corn Tortilla strips
Garnish:
1 lime, cut into wedges
Avocado, diced
Colby Jack Cheese, shredded
Heat 1 1/2 teaspoons of oil in a soup pot over medium-high heat. Season chicken with salt and chili powder. Add chicken to the pot and cook, turning only once, until brown on both sides and cooked through. Transfer to a cutting board. When cool enough to handle, cut into chunks or shred.
Heat a tablespoon of oil in the now empty pot and add onion, green and red peppers and garlic. Saute for 5 minutes or until soft and fragrant. Add chicken broth, water, tomatoes, black beans and chicken. Bring to a boil then reduce the heat to medium low. Add cumin and cayenne, salt to taste. Simmer for at least 20 minutes to meld the flavors. I like to simmer for a couple of hours.
Turn off heat 15 minutes before serving and add tortilla strips. Garnish with cheese, avocado and lime wedge.
