1 pound of chicken
1 onion, diced
1 jalapeno, seeded and diced
2 cloves garlic, minced
2 tsp cumin
1 tsp chili powder
1/2 tsp salt
1 large can chopped tomatoes
1 can corn, drained
1 can black beans, drained
32 oz. chicken broth
4 tortillas, cut into strips.
Vegetable oil, for frying
Cilantro and sour cream, for garnish
Cut chicken into bite-sized pieces. I use scissors for this.
Heat a large soup pot over medium-high heat. Add onions, jalapenos and chicken. Cook until vegetables are soft, and the chicken is cooked.
Add garlic, cumin, chili powder and salt. Toss with chicken and vegetables.
Add chopped tomatoes (with the juice), corn, black beans and chicken broth.
Reduce heat to low, and cook for at least 20 minutes. Serve with crispy tortilla strips, cilantro and sour cream.
For crispy tortilla strips: pour oil into a heavy-bottomed skillet, just enough to cover the tortillas. Heat to 185*.
Add cut tortilla strips to the oil, and cook for 4-5 minutes, turning once. Drain on paper towel.