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Potato Chicken Soup with Tortilla StripsFor the Crunch you Crave!1/2 lb chicken breast, cut into strips1/2 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. Print Recipe >> |
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