Chicken Tortilla Soup
"To make crispy tortillas for the top of your soup, cut 2 corn tortillas into thin strips, then cut in half crosswise. Heat 1 inch of vegetable oil in a heavy pot to 350*F. When the oil is hot, add the tortillas and cook for 2 minutes. Drain on paper towels. The tortillas will continue to crisp as they cool...."
INGREDIENTS
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1-1/2 cups salsa
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1 carton chicken stock
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1 can black beans, rinsed and drained
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1 boneless, skinless chicken breast
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2 corn tortillas, diced
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2 Tablespoons chipotle chile powder
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1 Tablespoon cumin
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1 Tablespoon oregano
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1 lime, juiced
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¼ cup fresh cilantro, chopped
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Optional toppings: sliced avocado, fried tortilla strips, and cheddar or Monterey Jack cheese
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