Recipes - print - Chicken Tortilla Soup 55

Chicken Tortilla Soup 55 - Recipe

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If necessary, roast the chicken for 3 hours in 350 degree oven. Soak the beans over night or use canned.

Chop onions into 1/4 inch pieces, mince garlic, chop pepper into 1/4 inch pieces. Chop tomatoes or use canned tomatoes.

Remove skin from chicken and cut into 1 inch cubes. Combine all ingredients except lime juice, tosadas, and cilantro. Bring to a boil and cook for 20 minutes. Reduce heat to low, cover and simmer for 2 hours. Stir in lime juice right before serving. Break the tostadas into small pieces. Sprinkle soup with tostadas and cilantro before serving.

-1 whole chicken or 4 chicken breasts
-1 cup black beans
-1 onion (medium)
-4 cloves garlic
-1 red bell pepper
-3 red tomatoes (medium)
-2 tablespoons chili powder
-2 teaspoons salt
-1 tablespoon Ground Cumin
-1/2 teaspoon ground red pepper
-1 teaspoon sugar
-2 cups frozen corn
-6 cups chicken broth
-1/4 cup lime juice
-4 tostadas
-1 bunch fresh cilantro leaves