Chicken Tortilla Soup

Prep Time: 15 Minutes

Cook Time: 30 Minutes

Ready In: 45 Minutes

Servings: 12

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.

Ingredients:

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)

Directions:

1. Cut up chicken breast.
2. In a large soup kettle put can of fat-free chicken broth in the pot with the breast.
3. Add barley and cumin.
4. Cook on medium heat till chicken is done and tender.
5. Add all remaining ingredients.
6. Bring to a boil, then turn down to simmer.
7. Simmer on low about 15 minutes.
8. 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.
9. HOMEMADE TORTILLA CHIPS: To make chips, spray top and bottom of corn tortillas with Pam spray or whatever you use.
10. 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.
11. Bake at 400°F till lightly browned; break up in your soup and ENJOY.

By RecipeOfHealth.com