Recipe Corner: Chicken Tortilla Soup

1/2 teaspoon cayenne

1/2 teaspoon black pepper

2 cups coarsely crushed corn tortilla chips, divided

1/2 cup crumbled cotija cheese

1/2 cup cilantro leaves

Fresh lime wedges

Dash of hot sauce

Preparation:

1. In a medium pot, bring the broth, chicken, onions, bell pepper, tomatoes, chili, black beans, and spices to a full boil.
2. Reduce heat, cover, and simmer for 10-15 minutes until the chicken and vegetables are tender.
3. To serve, stir in one cup tortilla chips and ladle into four bowls.
4. Top with the remaining tortilla chips, cheese, cilantro, a squeeze of lime, and hot sauce, if desired.

Sunset

DECEMBER 2012

Go to: http://www.myrecipes.com/recipe/chicken-tortilla-soup-1

To see more of Christine’s recipes, go to:http://www.myrecipes.com/search/site/Datian orhttp://www.thearmeniankitchen.com/

Christine Vartanian Datian is a native of Fresno, California and now lives in Las Vegas.  She is a graduate of California State University, Fresno (CSUF), and holds a Master of Arts Degree (MA) in Mass Communications.  She has been published in Sunset and Cooking Light Magazines for over a decade.