Hearty Chicken Tortilla Soup with Beans

Ingredients

• 2 tablespoons olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 4 cups chicken broth
• 1 can (14-ounce) diced tomatoes
• 1 can (14-ounce) black beans, drained and rinsed
• 2 cups shredded cooked chicken
• 6 (6-inch) corn tortillas, cut into strips
• 1/4 cup chopped fresh cilantro

Directions

1. Heat the oil in a large pot over medium heat. Add the onion and garlic and cook, stirring occasionally, until softened, about 5 minutes.
2. Add the chili powder, cumin, oregano and salt and cook, stirring, for 1 minute.
3. Add the chicken broth, tomatoes, beans and chicken and bring to a boil. Reduce the heat to low and simmer for 10 minutes.
4. Add the tortilla strips and cilantro and simmer for 5 minutes.
5. Serve the soup hot.

Interesting Facts

• The original tortilla soup recipe was created by the Aztecs.
• Tortilla soup is a popular dish in Mexico, especially during the winter months.
• The combination of beans and chicken makes this soup high in protein and fiber.
• The tortilla strips add a nice crunchy texture to the soup.