Recipe: Tortilla Soup with Chicken and Beans for Bettie

Tortilla Soup with Chicken And Beans

The Chicken and Chicken Stock:
2 whole chicken breasts
1 large onion, peeled and quartered
1 clove garlic, peeled and lightly crushed
2 ribs celery, coarsely cut-up
1 teaspoon whole black peppercorns
3 sprigs fresh cilantro
1 bay leaf
3 10 1/2-ounce cans concentrated chicken broth
6 cups water

In a large pot, combine all ingredients. Bring to a boil. Cook, uncovered for 25 minutes, or until the chicken is fork tender. Remove chicken to a side dish. Allow to cool. Remove skin and cut the chicken into bite-sized pieces, cover and set aside. Strain the stock and set aside.

The Soup:
3 tablespoons olive oil
1 cup chopped onion
6 medium tomatoes, peeled, seeded and chopped, (or 1 28-ounce can diced tomatoes)
1 (24-ounce) jar Randall Pinto Beans, drained and rinsed
6 cups reserved chicken stock
2 tablespoons fresh lime juice
The reserved chopped chicken
Salt and hot pepper sauce, to taste

Heat the olive oil in a large pot. Add the onion and saute, stirring for 5 minutes. Stir in the tomatoes, beans and chicken stock. Bring to a boil. Add the lime juice and reserved chicken. Cook, uncovered for 5 minutes. Season to taste with salt and hot sauce. Garnish and serve.

The Garnish:
6 corn tortillas, cut into small strips
Vegetable oil, for frying
1/4 cup chopped fresh cilantro

Fry the tortilla strips in enough 365F oil to cover. Drain on paper towels. Sprinkle a handful of the crisp tortilla strips into a large soup bowl. Ladle hot soup over the tortillas. Garnish with cilantro and serve immediately. Pass the extra tortilla strips for "croutons." 8 servings.