PREP TIME: 10 mins

COOK TIME: 20 mins



1/2 pkg of Fresh GourmettĀ Lightly Salted Tortilla Strips
1 whole chicken, precooked (try a roasted chicken from the supermarket)
1 tbsp vegetable oil
1 cup onion, chopped
1 tbsp garlic cloves, diced
1 - 15 oz can of black or pinto beans, rinsed and drained
1 cup red bell pepper, chopped
3 medium sized tomatoes, chopped (or 1 - 14.5 oz can of diced tomatoes- draining is optional)
1 tbsp chili powder (not chili pepper)
1/2 tsp granulated sugar
1 cup frozen corn (or small can of corn drained)
6 cups low sodium chicken broth (or 1- 49 oz can)
salt to taste
ground red pepper to taste
1/4 cup lime juice
1 bunch fresh cilantro leaves (stems removed and rough chopped)
Grated cheddar and/or jack cheese

If necessary, roast the chicken until cooked through. When cooled and easy to handle, remove skin from the chicken. Remove the chicken from the bones and cut into 1 inch cubes.

In a large pot, saute onion and garlic in vegetable oil on medium heat.

Add all the ingredients, except for lime juice, tortilla strips, cilantro and cheese to large pot. Bring to a boil and immediately reduce to a simmer. Cook for 20 mins. Adjust liquid and seasoning to taste.

Stir in lime juice just before serving.

Garnish each bowl with Fresh GourmettĀ Lightly Salted Tortilla Strips, cilantro and cheese.