Gracie Lou's Kitchen

Ingredients

• 1 lb boneless chicken breasts
• 1 onion, diced
• 1 can (15 oz) diced tomatoes
• 1 can (15 oz) black beans, rinsed
• 4 cups chicken broth
• 2 tsp ground cumin
• 1 tsp chili powder
• 4 corn tortillas, cut in strips

Make it

1. Saute onion 5 minutes, add spices, tomatoes, beans and broth, and bring to a simmer.
2. Add chicken and simmer 15 to 20 minutes until it reaches 165°F; shred and return to the pot.
3. Bake tortilla strips at 400°F for 8 minutes until crisp and pile on each bowl.