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Potato Chicken Soup with Tortilla Strips
1/2 lb chicken breast, cut into strips
1/2 pkg Fresh Gourmet® Tortilla Strips
3 medium Idaho® red potatoes, cubed small
1/3 cup roasted red peppers, cut into strips
1/3 cup green chili peppers, cut into strips
2 cans (14 oz) chicken broth
1 can (15 oz) whole kernel corn, drained
1 can (15 oz) black beans, drained & rinsed
1 tsp chile powder
1/2 tsp cumin
1 Tbsp oil
In a large saucepan heat oil and cook chicken until no longer pink. Add onion, and sauté until onions are translucent. Add chili powder, cumin, broth and bring to a boil. Add potatoes and bring to a boil again, cover and reduce heat. Simmer for 5 minutes or until potatoes are tender. Add red peppers, green chili peppers, corn and beans. Cook until heated through. Garnish with Fresh Gourmet® Tortilla Strips and serve.
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