4 (6-inch) corn tortillas, cut into strips
2 cups chicken broth
1-1/2 cups cooked, diced chicken
1 tablespoon Minced Onion
2 teaspoons Garlic Powder
1 teaspoon Medium Grind Black Pepper
2 teaspoons Chili Powder
1 can (15 ounces) black beans, rinsed and drained
1 can (14.5 ounces) tomatoes, diced with green chilies
1/2 cup julienned carrots
2 cups (8 ounces) shredded cheddar cheese
Bake tortilla strips at 350º F for 7 to 10 minutes or until crisp.
Combine chicken stock, chicken, onion, garlic, black pepper and chili powder in a stock pot. Bring to a boil; reduce heat and simmer 5 minutes.
Stir in black beans, tomatoes, carrots and tortilla chips (reserve a few tortilla strips for garnish). Simmer for 20 minutes. Add cheddar cheese.
Serve immediately; garnish with remaining tortilla strips and if desired, sour cream.