New Dish Tuesday: Chicken Tortilla Soup

I am sure everyone has made this before, but I am posting this recipe because surprisingly I have never made it until recently. It was extremely easy to throw together and really, really good!

Chicken Tortilla Soup

2 large chicken breasts (pre-cooked and chopped)
1 carton chicken stock (or homemade approx 4 cups)
1/4 to 1/2 chopped onion (your choice of color)
3 green onions chopped
1 can black beans drained
1 cup frozen corn or 1 can corn drained
Cheyenne pepper
Ground Cumin
Salt
Pepper

Pre-cook the chicken breasts and chop to your choice of size. I usually fill a large skillet with water halfway covering the chicken. Cook over medium-high heat until chicken is cooked. This tends to keep the chicken more moist.

In a large pot saute the onion in butter until it is translucent. Add chopped green onion and saute for a minute or so longer.

Add chicken broth and remaining ingredients. Season to taste. Cook over medium-high heat until beans and corn are cooked through.

Garnish with crushed tortilla chips, grated cheese and sour cream.

To make your own tortilla strips use a pizza cutter to slice tortillas into thin slices and lightly cover with cooking spray. Add salt if desired. Bake in the oven @ 350 until they are lightly brown. Yum, yum!

(Not the best picture, but you get the point. Don't worry, I don't drink the Sherry in the background, it's strictly for cooking purposes only.)