Harvest Chicken And Vegetable Tortilla Soup

1. 1

   Preheat the oven to 375u00b0F. Brush the tortillas with oil and season with salt. Slice into 1/4-inch strips. Spread on a rimmed baking sheet. Bake until golden and crisp, about 10 minutes, shaking the pan once or twice.

2. 2

   Heat the oil in a soup pot over medium heat. Add the the onion and saute until softened, about 2 minutes. Add the peppers and saute until bright and slightly softening, about 2 minutes. Stir in the garlic and saute until fragrant, about 1 minute. Add the chicken stock, plum tomatoes with juice, tomato paste, cumin, paprika, coriander and cloves. Bring to a boil, then reduce heat to medium-low, partially cover and simmer 20 minutes.

3. 3

   Stir in the chicken, corn, black beans, salt, and black pepper. Simmer 10 minutes. Taste for seasoning. Depending on the acidity of the tomatoes, you might want to add 1 teaspoon of sugar. Stir in the chopped cilantro leaves. Serve warm, garnished with additional cilantro and tortilla strips/chips.

* Per serving · 4 servings · Values may vary.