Ingredients
The following ingredients have 4 Servings
- 1 lb boneless (skinless chicken breasts)
- 4 cups chicken broth
- 1 bag (16 oz frozen corn kernels)
- 1 can black beans (drained and rinsed)
- 1 tbsp minced garlic
- 2 tsp chili powder
- 1 onion
- 1 Jalapeno diced (seeds removed)
- 1 can Rotel (not drained)
- 1 tbsp chipotle in adobo
- Salt & Pepper to taste
- 1 tsp Cumin
- 1 Bay leaf
- 1/4 cup chopped fresh Cilantro
- 6 Corn tortillas
- 1/4 cup shredded Cheese (use Cheddar or a Cheddar-Jack blend)
- sour cream (optional)
Instruction
- Add all ingredients except cheese, tortillas, cilantro and corn.
- Cook on low for 6 hours until chicken shreds easily with a fork
- Remove chicken from the pot, shred and return to the pot
- Cut 2 tortillas into strips and add to pot.
- Finely chop cilantro leaves and add to soup.
- Add corn to soup
- Cook for 1 hour or until heated through. Remove bay leaf.
- Cut remaining tortillas into strips and place on baking sheet
- Sprinkle salt on the tortilla strips and bake at 350 for 10 minutes.
- Ladle soup in to bowls and garnish with tortilla strips and cheese.
- Top with a dollop of sour cream, if desired
