Ingredients:
1 tablespoon olive oil
1/4 cup chopped onions
1 -2 clove minced garlic
1/2 teaspoon red pepper flakes ( I like it spicy!) (optional)
3 cups chicken stock
1 (15 ounce) cans black beans, rinsed and drained
7 1/2 ounces cans corn, drained
1 (10 3/4 ounce) cans campbell Fiesta nacho cheese soup, undiluted
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon cumin
1/4 teaspoon basil
1 tablespoon cilantro, to taste
2 -3 boneless skinless chicken breast halves
3 -5 corn tortillas
Directions:
In a large stockpot, heat olive oil.
Cook onion and garlic for a few minutes until translucent (be careful not to burn garlic).
Add soup, mix together until smooth.
Add chicken stock, red pepper flakes, beans, corn, and spices.
Stir to mix.
In a skillet or grill pan, cook chicken breasts until done, then dice.
Add chicken to soup and cook for 20-30 minutes.
Cut tortillas into strips or triangles, place in a baking dish and bake at 350 until brittle (approx. 10 minutes, but be careful not to burn!).
Remove from oven (can dust with seasoning if desired).
Serve soup garnished with tortilla strips.
Servings: 4-6
Time preparation: 30 min.
Time total: 50 min.