• 1.5 Pounds Chicken Breast Sliced thin
• 1 Red pepper Sliced Thin
• 2-3 Cloves of Garlic Minced
• 1/2 Vidalia Onion Sliced Thin
• 2 Quarts Chicken Stock
• 1 Tbsp Chili Powder
• 1/2 Tbsp Cumin
• 1/2 Tbsp Garlic Powder
• 1/2 Tsp Cayenne Pepper (If desired)
• 1/2 Tsp Paprika
• 1 Cup Raw White Rice
• 1 11oz can Black beans drained and rinsed
• Zest of 1 Lime
• Canola oil
• Soft Flour tortillas
• Salt

Method-

In a large pot, sauté chicken, pepper, garlic and onion. Brown the meat for about 10 minutes. Add chicken stock and seasonings. Bring to a simmer and add the rice. Simmer for about 10-15 minutes. Add beans and remove from heat

While the soup is cooking, heat oil in a large skillet or fryer. Cut tortillas into small strips and fry them in the oil. Remove from oil once golden brown, about 30 seconds, and drain on a paper towel. Season with salt

Add lime zest to soup. Serve in bowls and top with tortilla strips.