Mexican Chicken And Bean Soup

Ingredients -

2 tablespoons Vegetable Oil
1 large Onion, finely chopped
1 large Garlic Clove, minced
4 Jalapenos, stems removed, seeded and chopped
1-1/2 teaspoons Chili Powder
1 (14.5 ounces) can Diced Tomatoes, undrained
2 (15 ounces each) cans Pinto Beans, drained and rinsed
6 cups Chicken Broth
4 cups chopped cooked Boneless, Skinless Chicken Breast
2 tablespoons chopped Fresh Cilantro Leaves
6 Corn Tortillas, for topping
1/4 cup Vegetable Oil, for frying
1 cup Shredded Cheddar or Monterrey Jack Cheese, divided
1/2 cup Sour Cream, for topping

Preparation:

1. Add vegetable oil to stockpot.

2. Sauté chopped onion, minced garlic, chopped jalapeno until onion is soft.

3. Stir in chili powder.

4. Stir in diced tomatoes, pinto beans, chicken broth, cooked chicken, and fresh cilantro. Simmer 10 minutes.

5. Heat vegetable oil in small saucepan over medium heat.

6. Fry tortilla strips until golden. Remove with slotted spoon to paper towels.

7. Divide Monterrey Jack cheese among 4 individual soup bowls.

8. Ladle soup over the cheese.

9. Top with tortilla strips

10. Garnish with sour cream.

Soup Making Tip

Choosing Cauliflower

Select heads of cauliflower that are firm and heavy for their size, indicating proper moisture. Ideally, the florets will be bright white and free of discoloration.

Soup Making Tip

Swiss Chard

The leaves and stems or stalks of the chard have different cooking times. The stems are thicker and require additional time to tenderize.