Chicken Tortilla Soup
I first ate this soup at the Lone Star Restaurant in Carbondale Ill. I fell in love with it and of course they won't give up the recipe so I figured it out for myself. Here is my version of it--tastes just like theirs, and is very simple.
- Ready In:
- 1 -2 boneless skinless chicken breast
- 1 (14 ounce) can fat free chicken broth
- 3⁄4 cup Quaker quick barley
- 1 1⁄2 - 2 tablespoons ground cumin
- 1 (16 ounce) can refried beans
- 1 (15 1/2 ounce) can navy beans
- 1 (15 1/2 ounce) can black beans
- 1 (15 1/2 ounce) can kidney beans
- 1 (15 1/2 ounce) can great northern beans
- 1 (15 ounce) can Mexican chili beans
- 1 (15 1/4 ounce) can whole kernel corn, drained
- 4 (15 ounce) cans water (use empty bean can)
- 1⁄2 - 1 teaspoon salt
- jalapeno pepper, cut into rounds
- shredded cheddar cheese
- shredded mozzarella cheese or shredded monterey jack cheese
- homemade corn tortilla chips (or purchased if you wish)
- Cut up chicken breast.
- In a large soup kettle put can of fat-free chicken broth in the pot with the breast.
- Add barley and cumin.
- Cook on medium heat till chicken is done and tender.
- Add all remaining ingredients.
- Bring to a boil, then turn down to simmer.
- Simmer on low about 15 minutes.
- To serve, put soup in bowl, stir in a couple of jalapeño pepper rounds. Top with 1 tablespoon of cheddar cheese, 1 tablespoon of mozzarella or jack cheese and top with tortilla chips.
- HOMEMADE TORTILLA CHIPS: To make chips, spray top and bottom of corn tortillas with Pam spray or whatever you use.
- Then salt with popcorn salt or whatever fine ground salt you have. Cut tortillas in 1/2-inch wide strips and arrange in 1 layer at a time on baking sheet.
- Bake at 400°F till lightly browned; break up in your soup and ENJOY.