ZESTY CHICKEN TORTILLA SOUP

ZESTY CHICKEN TORTILLA SOUP

4 6" flour tortillas

1 lime (Brush juice on tortilla strips)

Bake 400 degree oven until crisp 10 minutes

1 medium onion

1 – 2 LB boneless, skinless chicken breast

½ tsp. ground cumin

2 clove garlic

½ tsp chili powder

1 tsp. PANTRY SOUTHWEST SEASONING

4 (14.5 oz.) cans chicken broth

1 (14.5 oz.) cans diced tomatoes

1 can (4 oz.) chopped green chiles

1 can black beans, drained & rinsed (colander bowl set or can drainer)

1 bunch fresh cilantro (opt.)

4 oz. chunk cheddar cheese

1 lime

Sour Cream

Preheat oven to 400oF. Cut tortilla into ½” strips with PIZZA CUTTER. Place on RECTANGLE STONE. Bake 7-8 minutes or until crisp.

Chop onion with FOOD CHOPPER. Cut chicken into ½" inch pieces using CHEFS KNIFE. Heat 4 QRT EXECUTIVE CASSEROLE PAN over medium high heat. Spray with vegetable oil with KITCHEN SPRITZER. Add chicken, cook and stir 3 minutes. Press garlic with GARLIC PRESS into chicken. Add onion and spices.

Cook and stir 2 minutes. Open cans with CAN OPENER. Stir in broth, tomatoes, beans, and chilies, lime zest, and squeeze half a lime. Bring to boil. Reduce heat and simmer 10 minutes.

Grate cheese with ULTIMATE MANDOLINE into CLASSIC BATTER BOWL. Slice lime with ULTIMATE MANDOLINE. Snip cilantro using KITCHEN SHEARS. Ladle soup into small SIMPLE ADDITIONS bowl with NYLON LADLE. Top with tortilla strips, cheese, cilantro, sour cream, and enjoy!