Chicken Tortilla Soup

Total Time: 2 hrs Preparation Time: 1 hr Cook Time: 1 hr

Ingredients

• Servings: 8
• 2 -3 tablespoons olive oil
• 1 large onion, diced
• 3 garlic cloves, minced
• 4 hot peppers, de-seeded and finely minced
• 1/2 large green bell pepper, diced
• 1 stalk celery, diced
• 2 teaspoons mexican chili powder
• 1/2 cup rice (not instant)
• 2 (32 ounce) boxes chicken broth
• 1 (28 ounce) can crushed tomatoes
• 2 (10 ounce) cans meat chicken, drained
• 2 (15 ounce) cans black beans, rinsed and drained
• 2 cups frozen corn
• corn tortilla chips
• sour cream (optional)

Recipe

• 1 heat large stock pot on medium-high heat.
• 2 once pot is heated, add olive oil to generously coat bottom.
• 3 sautee onion, garlic, hot peppers, bell pepper, celery and chili powder until veggies are soft but not mushy.
• 4 add rice & stir for about a minute.
• 5 add chicken broth, crushed tomatoes, chicken, black beans and corn.
• 6 bring to a slow boil, stirring frequently.
• 7 once it reaches boiling, reduce heat, cover & simmer, until rice cooks completely (about an hour,) stirring occasionally.
• 8 serve with tortilla chips (i like to break them up in my soup) and a dollop of sour cream.