Southwest Chicken Soup

Ingredients

• 2 tablespoons olive oil
• 8 ounces boneless chicken breasts, cut up
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/2 teaspoon chili powder
• 1/8 teaspoon cayenne pepper
• 1 (14 1/2 ounce) can chicken broth
• 1 (15 ounce) can undrained corn kernels
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (14 1/2 ounce) can Mexican-style tomatoes
• 18 inches corn tortillas, halved and cut in to strips
• 1 (8 ounce) container sour cream
• 1 cup cheddar cheese, shredded

Directions

1. 1

   Heat oil to medium in large soup pot.

2. 2

   Brown meat, onion, garlic and spices.

3. 3

   Add all canned ingredients and bring to low boil.

4. 4

   Reduce heat and simmer 15 minutes.

5. 5

   Bake Tortillas at 450 degrees on baking sheet for 5 minutes - watch cardfully so as not to burn.

6. 6

   Place a pile of chips in soup bowl. Ladle in soup, top with sour cream and cheese.