Black Bean Tortilla Soup

Ingredients

• 1 tablespoon(s) vegetable oil
• 1 1/2 pound(s) boneless, skinless chicken thighs, cut into 1/2-inch-wide strips
• Salt
• 1 large (12 ounces) onion, chopped
• 2 medium (3 ounces each) poblano chiles, seeded and chopped
• 2 clove(s) garlic, crushed with press
• 1 1/2 teaspoon(s) ground cumin
• 1 teaspoon(s) ground coriander
• 1 carton(s) (32 ounces) reduced-sodium chicken broth
• 2 cup(s) water
• 1 cup(s) frozen corn kernels
• 1 can(s) (15 to 19 ounces) black beans, rinsed and drained
• 1/4 cup(s) fresh lemon juice
• 1/4 cup(s) loosely packed fresh cilantro leaves, chopped
• 2 cup(s) coarsely broken tortilla chips

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Directions

1. In 6-quart saucepot, heat oil on medium-high until hot. Sprinkle chicken with 1/2 teaspoon salt. Add chicken to saucepot in 2 batches, and cook 5 minutes per batch or until lightly browned, stirring occasionally. With slotted spoon, remove chicken to medium bowl once it is browned.
2. After all chicken is browned, add onion, poblanos, and garlic to saucepot; cook on medium 10 minutes or until vegetables are lightly browned and tender, stirring occasionally. Stir in cumin and coriander; cook 1 minute. Add broth and water; cover and heat to boiling.
3. Return chicken, and any juices in bowl, to saucepot; stir in frozen corn and black beans. Heat to boiling on medium-high; reduce heat to medium-low and simmer, uncovered, 10 minutes to blend flavors. Stir in lime juice and cilantro.
4. Ladle soup into bowls. Serve with tortilla chips for sprinkling on top of soup. Makes about 11 cups.