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Cinco de Mayo: Chicken Tortilla Soup

Source of Recipe


From "The Everything Easy Mexican Cookbook"



List of Ingredients



• 1 whole chicken, precooked
  
• 1 medium white onion
  
• 4 cloves garlic
  
• 1 red bell pepper
  
• 3 medium red tomatoes
  
• Two 15-ounce cans black beans, drained
  
• 2 Tbsp chili powder
  
• 2 tsp salt
  
• 1 Tbsp ground cumin
  
• 1/2 tsp ground red pepper
  
• 1 tsp granulated sugar
  
• 2 cups canned (and drained) or frozen corn
  
• 6 cups chicken broth
  
• 1/4 cup lime juice
  
• 4 tostadas
  
• 1 bunch fresh cilantro
  






Instructions



1. Remove the skin from the chicken and cut into 1-inch cubes, discarding the bones. Remove the skin from the onion and garlic. Chop the onion into 1/4-inch pieces. Mince the garlic. Remove the stem and core from the red bell pepper and chop into 1/4-inch pieces. Chop the tomatoes into 1-inch pieces.
   
   
2. Combine all the ingredients except the lime juice, tostadas, and cilantro in a large stockpot. Bring to a boil and cook for 20 minutes. Reduce heat to low, cover, and simmer for 2 hours. Stir in the lime juice right before serving.
   
   
3. Break the tostadas into small pieces. Cut the stems from the cilantro. Sprinkle the tostada pieces and cilantro leaves on the soup before serving.
   
   Serves 8