CHICKEN TORTILLA SOUP WITH BLACK OR PINTO BEANS  
 
  SERVINGS: 8  

PREP TIME: 10 mins

COOK TIME: 20 mins

 

 

 
 
INGREDIENTS
 
1/2 pkg of Fresh GourmettĀ Lightly Salted Tortilla Strips
1 whole chicken, precooked (try a roasted chicken from the supermarket)
1 tbsp vegetable oil
1 cup onion, chopped
1 tbsp garlic cloves, diced
1 - 15 oz can of black or pinto beans, rinsed and drained
1 cup red bell pepper, chopped
3 medium sized tomatoes, chopped (or 1 - 14.5 oz can of diced tomatoes- draining is optional)
1 tbsp chili powder (not chili pepper)
1/2 tsp granulated sugar
1 cup frozen corn (or small can of corn drained)
6 cups low sodium chicken broth (or 1- 49 oz can)
salt to taste
ground red pepper to taste
1/4 cup lime juice
1 bunch fresh cilantro leaves (stems removed and rough chopped)
Grated cheddar and/or jack cheese



  DIRECTIONS
 
If necessary, roast the chicken until cooked through. When cooled and easy to handle, remove skin from the chicken. Remove the chicken from the bones and cut into 1 inch cubes.

In a large pot, saute onion and garlic in vegetable oil on medium heat.

Add all the ingredients, except for lime juice, tortilla strips, cilantro and cheese to large pot. Bring to a boil and immediately reduce to a simmer. Cook for 20 mins. Adjust liquid and seasoning to taste.

Stir in lime juice just before serving.

Garnish each bowl with Fresh GourmettĀ Lightly Salted Tortilla Strips, cilantro and cheese.