Recipes / Chicken Tortilla Soup

Ingredients

• 2 1/2 teaspoons Water
• 1/2 cup Onion, Diced
• 1/3 cup Red Pepper, Diced
• 1/3 cup Poblano Chilies, Diced
• 2 2/3 tablespoons Anaheim Chilies, Diced
• 1 teaspoon Garlic, Minced
• 1/8 teaspoon Chili Powder
• 1/6 teaspoon Black Pepper
• 1 teaspoon Salt
• 1/2 teaspoon Cumin
• 1 teaspoon Sazon
• 2 cups Organic Free Range Chicken Broth
• 1 1/4 cups Furmano's Petite Diced Tomatoes
• 1 1/4 cups Furmano's Black Beans, Drained
• 5/8 cup Furmano's Whole Kernel Golden Corn, Drained
• 1 each Grilled Chicken Breast, Shredded
• 1 1/3 tablespoons Cilantro
• As Needed Fried Tortilla Strips

Preparation

1. In a large pot, heat olive oil over medium heat.
2. Add onion, red pepper, poblano chili, anaheim chili, and garlic. Saute for 6 minutes.
3. Add chili powder, black pepper, salt, cumin, and sazon. Saute for 4 minutes.
4. Add chicken broth, Furmano's Petite Diced Tomatoes, Furmano's Black Beans, shredded grilled chicken, and Furmano's Yellow Corn, then heat to 165 degrees.
5. Stir in cilantro just before service and top with fried tortilla strips.