SANTA FE CHICKEN TORTILLA SOUP ENJOY DAN:

                SANTA FE CHICKEN TORTILLA SOUP by CHEF DAN:

Serves 8

INGREDIENTS:

1 pound skinless, boneless, chicken breasts, cut into 1-inch cubes

1 onion, copped

3 garlic cloves

1 tablespoon olive oil

1 (10.3/4-Oz) Campbell’s Health Request tomato soup

1 tablespoon chili powder

2 teaspoons EACH tandoori powder, and curry powder

1 teaspoon EACH Italian seasoning, and dried thyme

5 cups chicken broth

1-cup Pace Picante Sauce

1 (15.25 Oz) can corn

1 (15 Oz) can white hominy

1 (4 Oz) can green chilies

1 chipotle pepper, diced

1 (15 Oz) can black beans, drained and rinsed

1/4- cup cilantro, chopped

Crushed tortilla chips

Sliced avocado

1 cup shredded cheese

DIRECTIONS:

1.   In a stockpot add oil over medium-high heat and when sizzling.

2.   Add onion and garlic and sauté for4 minutes.

3.   Add cubed chicken and cook until browned about 7 minutes.

4.   Stir in chili powder and next 4 ingredients; cook 2 minutes.

5.   Pour in broth and next 6 ingredients, bring to a boil.

6.   Reduce heat, cover, and simmer for 45 minutes

7.   Ladle into bowls and garnish with tortilla chips, shredded cheese, and avocado.

ENJOY DAN:                                                                                        VOILA!!