Chicken Tortilla Soup 55 Recipe

  • 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
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.

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