Chicken Tortilla Soup

• chicken breastthinly sliced20 oz
• vegetable broth4 cup
• black beansdrained and rinsed1 1/2 can
• corndrained1 1/2 can
• shredded cabbage4 cup
• bell pepperdiced2
• red oniondiced1/2 lb
• garlicminced2
• whole-wheat tortillacut into strips2
• canned chipotle peppers in adobominced1/4 can
• olive oil4 tsp
• kosher salt1/2 tsp
• black pepper1/4 tsp

Instructions

1. 1Dice the bell pepper and red onion, mince the garlic and chipotle pepper, thinly slice the chicken, and cut the tortilla into strips. Do not rinse the chicken.
2. 2Pat the chicken dry, season with half the kosher salt and the black pepper, and keep it separate from the vegetables.
3. 3Heat the olive oil in a soup pot over medium heat. Add the chicken and cook 4-5 minutes, stirring, until opaque and the thickest pieces reach 165°F (74°C). Transfer it to a clean plate, then wash the board, knife, and hands with soap and water before touching anything else.
4. 4Add the onion and bell pepper to the pot, season with the remaining salt, and cook 3-4 minutes, until softened. Add the garlic and chipotle and cook 30-60 seconds, until fragrant.
5. 5Pour in the vegetable broth. Add the black beans, corn, and cabbage, then simmer 8-10 minutes, until the cabbage is tender and the broth is steaming.
6. 6Return the chicken and its juices to the pot and simmer 2-3 minutes, until hot throughout. Taste and adjust seasoning.
7. 7Toast the tortilla strips in a dry skillet over medium heat for 3-4 minutes, turning, until crisp and lightly golden. Serve the soup topped with the strips.