Recipes

[DiAnne]

After Christmas and wonderful dinner last night at a little French Bistro (duck with pomegranate sauce and of course creme brulee) decided I better get back on track so I made this soup today.

1 t olive oil

1/2 yellow onion, diced

4-5 cloves of garlic, minced

1 t cumin

1/2 t coriander

1/2 t oregano

7-8 cups chicken broth (preferably homemade)

15 oz can black beans, drained and rinsed

15 oz can diced tomatoes

2 cups shredded roasted chicken (I used Costco rotisserie)

1-1/2 cups corn (frozen is fine)

Salt and fresh ground pepper to taste

Corn tortillas

Add oil to pan over med heat. Add onion and saute until soft. Add garlic, cumin, coriander and oregano and cook stirring for 1 minute. Add chicken broth, black beans, diced tomatoes, corn and chicken. Season with salt and pepper. Simmer for 30 minutes.

Preheat oven to 350. Spray a three corn tortillas on each side with olive oil. Cut into small strips and place on baking sheet. Bake until golden brown.

Add cilantro to soup. Ladle into bowls and top with tortillas. You can also top with some cotija cheese or any other of your chosing.