1 ½ lb
Large Tomatoes, quartered
tbls. vegetable oil
4 Corn Tortillas, broken up
Garlic cloves, finely chopped
Chopped fresh Cilantro
oz. Can black beans
boneless chicken breasts or thighs, cut into bite-sized pieces, and sautéed
in a small amount of oil. Add some chili powder for flavor enhancement. Salt
Shredded cheddar cheese
Crunched white tortilla chips
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tomatoes and onion in a processor until the mixture is smooth as possible.
Heat 3 tablespoons oil in a large, heavy saucepan over medium heat. Add
the chopped tortillas and garlic, and sauté about 2 minutes. Add the
tomato-onion puree, chicken stock, tomato paste, cilantro, cumin, chili
powder and bay leaves and bring to a boil. Reduce heat and simmer 30
minutes. Just before serving, add the corn, black beans and cooked chicken
and heat through.
While the soup
is simmering, add the chicken to a small amount of oil in a pan over
medium heat. Sprinkle with chili powder. Salt if necessary. Sauté until
preferred amount of crunched chips in the bottom of the soup bowls. Ladle
in the soup, and garnish with any or all of the rest of the garnish
ingredients. Goes well with any type of cornbread.
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