Ingredients

The following ingredients have 4 Servings
  • 2 Tbs. olive oil (, divided)
  • 2 taco size (6-inch) flour tortillas (, cut in 1/4-inch wide strips)
  • 1 onion (, chopped, 1 cup)
  • 1 red bell pepper (, chopped, 1 cup)
  • 2 tsp. chili powder
  • 1 tsp. ground cumin
  • 1/2 tsp. kosher salt
  • 3 cups chicken broth
  • 1 cup salsa
  • 1 can (15 ounces) black beans (, drained and rinsed)
  • 1 can (14.5 ounces) diced tomatoes (, preferably with zesty jalapenos)
  • 1 can (8.5 ounces) corn kernels ( , drained)
  • 1 can (4.5 ounces) diced green chilies
  • 1 cup shredded cooked chicken
  • 1/4 cup sour cream
  • 2 Tbs. chopped cilantro

Instruction

  • Heat 1 Tbs. oil in medium saucepot over medium-high heat. Saute tortilla strips until lightly browned. Drain on paper towels.
  • Heat remaining 1 Tbs. oil in same saucepot. Cook onion, red bell pepper, chili powder, cumin and kosher salt until just tender, 5-7 minutes, stirring occasionally.
  • Add broth, salsa, black beans, diced tomatoes with their juices, corn and green chilies. Bring to a boil. Reduce heat and simmer 10-12 minutes, stirring in chicken during last 2 minutes of cooking time.
  • Top with tortilla strips, sour cream and cilantro.