Friday, November 13, 2009

Spicy Chicken Tortilla Soup

4 lbs chicken (whole fryers, leg qtrs)
1 onion
2 cloves minced garlic
2 cans black beans
2 cups corn
Chicken bouillon
2 cups salsa
Salt to taste
½ tsp pepper
2 tsp chili powder
1 tsp oregano
1 tsp cumin
Tortilla chips
Shredded cheddar cheese

Boil and debone chicken, reserve broth. Skim fat from broth. Add bouillon and salsa. You may need to add more water. Drain beans and add all to pot except chips and cheese. Bring to boil, simmer 20 minutes.
Serve over broken tortilla chips – top with more broken chips and cheese.