Chicken Tortilla Soup

Here's a simple but satisfying soup I came across in Sunset magazine. The list of ingredients might appear a bit long but it's very easy to prepare. This is a nice soup to prepare during these cooler fall/winter months, in particular if you're short on time.

Ingredients

• 1 qt. reduced-sodium chicken broth
• 1 1/2 pounds boned, skinned chicken thighs, cubed
• 1/2 white onion, chopped
• 1 can (14.5 oz.) diced tomatoes
• 1/2 to 1 serrano chile, halved and sliced
• 1 can (15 oz.) black beans, drained and rinsed
• 1/2 teaspoon chili powder
• 1/2 teaspoon cayenne
• 1/2 teaspoon pepper
• 2 cups coarsely crushed corn tortilla chips, divided
• 1/2 cup cilantro leaves
• Lime wedges
• 1/2 cup crumbled cotija cheese (optional)

Instructions

1. Heat broth, covered, in a medium pot over high heat until boiling. Add chicken, onion, tomatoes, chile, beans, and spices. 
2. Reduce heat; simmer 10 minutes to blend flavors. 
3. Stir in 1 cup tortilla chips; ladle into bowls.
4. Serve soup with remaining 1 cup chips, the cheese, cilantro, and a squeeze of lime.

Serves 4. Eat it hot.