Chicken Tortilla Soup

Thanks to my Next Issue app-obsession - I've come across so many wonderful recipes.  I spotted this Chicken Tortilla Soup in Sunset Magazine and had to try it.  It's amazing and so simple to make!  Check out the recipe below...


Chicken Tortilla Soup (by Christine Datian)

Ingredients


1 qt. reduced-sodium chicken broth
1 1/2 pounds boned, skinned chicken thighs, cubed 
1/2 white onion, chopped
1 can (14.5 oz.) diced tomatoes 
1/2 to 1 serrano chile, halved and sliced
1 can (15 oz.) black beans, drained and rinsed 
1/2 teaspoon chili powder 
1/2 teaspoon cayenne
1/2 teaspoon pepper 
2 cups coarsely crushed corn tortilla chips, divided 
1/2 cup crumbled cotija cheese
1/2 cup cilantro leaves 
Lime wedges 

• 
  
• Directions
• 1. Heat broth, covered, in a medium pot over high heat until boiling. Add chicken, onion, tomatoes, chile, beans, and spices. Reduce heat; simmer 10 minutes to blend flavors. Stir in 1 cup tortilla chips; ladle into bowls.
• 2. Serve soup with remaining 1 cup chips, the cheese, cilantro, and a squeeze of lime.