Tortilla Soup | Peachy the Magazine

Ingredients

• 1 1/2 pounds boneless, skinless chicken breast
• 1 onion, chopped
• 2 fresh jalapeños, seeded and chopped
• 3 cloves of garlic, minced
• 4 large carrots, chopped
• 4 teaspoons vegetable oil
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon lemon pepper
• 1 teaspoon salt
• 1 tablespoon hot pepper sauce, or to taste
• 1/2 cup flour
• 1 14 ounce cans diced tomatoes
• 4 14 ounce cans chicken broth
• 1 15 ounce can black beans, drained and rinsed
• 8 corn tortillas, cut into thin strips