I’ve been under the weather this week so today calls for my favorite Chicken Tortilla Soup! Perfect for cold fall nights, this hearty soup has a great kick for a unique twist on the classic noodle soup! Keep reading for the recipe!

WHAT YOU’LL NEED…

• 4 Corn tortillas, cut into 1/2 inch strips

• 3 Cups chicken broth

• 1/2 teaspoon chili powder

• 1/2 teaspoon cumin

• 1 teaspoon oregano

• 1 pound boneless, skinless chicken breasts, cut in bite-size pieces.

• 1 can corn, drained

• 1 can black beans, drained

• 1/2 cup salsa

• 1/4 cup cilantro, chopped

• oil, for cooking

INSTRUCTIONS

1. Begin by frying the tortilla strips in a large pot with preheated oil over medium heat, 4-6 minutes. Transfer to a paper-towel to cool.

2. Add broth and spices into the pot on high heat, bring to boil. Add chicken, corn, beans, and salsa to pot and return to boil. Simmer on medium-low for five minutes, or until chicken is no longer pink.

3. Add cilantro, hot sauce, and half the tortilla strips to the pot before serving. Serve with remaining tortilla strips.

Enjoy!