Chicken Tortilla Soup

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 5 chicken tenderloins
• 1/2 teaspoon olive oil
• 1/2 cup onion, chopped
• 2 minced garlic cloves
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 tablespoon lime juice
• 1 cup salsa
• 1/2 teaspoon salt
• 32 ounces chicken broth
• 1 cup frozen corn
• 1 (14 1/2 ounce) can black beans, rinsed and drained
• 2 -4 tablespoons cilantro
• 5 -6 corn tortillas, cut into thin strips
• tortilla chips
• 1/2 cup monterey jack cheese

Recipe

• 1 boil tenderloins in water until cooked through, about 10 minutes. allow to cool, then shred the meat.
• 2 cook onion and garlic in olive oil. add chicken broth and then all the rest of the ingredients including shredded chicken. allow to cook for 10 to 15 minutes on a slow boil until all the corn tortillas have dissolved in the soup. if it gets too thick after the corn tortillas have dissolved, just add more chicken broth until it reaches the consistency you like.
• 3 top with tortilla chips and cheese.