Tortillas were on sale, so I threw together this soup; it’s really good.
6 cups chicken stock
1 cup cooked chicken
1 cup cooked black beans, drained
kernels from 1 ear of corn, or 1 cup frozen corn
14 oz can diced tomatoes, undrained
2-3 cloves garlic, minced
2 tsp cumin (whole or ground)
1 tsp paprika
1/2-1 tsp oregano
1/2 tsp chili powder
5 corn tortillas
Mix together broth, beans, chicken, corn, tomatoes, and spices. Cook over medium heat for 15-20 moniutes. Meanwhile, cut tortillas into strips and deep fry until crisp; drain on a paper towel.
Squeeze the juice from the lime into the soup, and chop about 2-3 Tbsp of cilantro. Serve soup in bowls, topped with fresh cilantro and the tortilla strips.