6 to 8 cups of grandma's Mexican chicken broth
1 diced small red onion
1/2 a diced yellow pepper
1/2 a diced green pepper
1 small can crushed tomato
4 cups shredded chicken
1 small can drained and rinsed black beans
1 cup frozen corn
6 ounces cream cheese
Cayenne pepper & garlic powder
3 cups corn tortillas cut into strips
Salt & pepper
Cheese, green onion and sour cream to garnish
After your broth has simmered awhile in a sauté pan cook your vegetables in olive oil until they are tender then add to broth with the chicken and black beans. Stir in cream cheese and tomatoes and let simmer 30 minutes. Salt and pepper to taste.
On a cookie sheet coat tortillas in a little olive oil and sprinkle with garlic powder and cayenne. Broil until crunchy (like a chip).
Serve soup in a bowl topped with tortilla shreds, shredded cheese, green onion and sour cream.
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