While I was in college a friend of mine gave me this recipe. Goes to show that this recipe has too, passed the test of time. It continues to be one of Colby's favorite dinners. When I ask him what I should put on the menu for the next week or two this soup is always requested. Winter time or Summer time, it doesn't seem to matter. It's just that good.
Chicken Tortilla Soup
Yield: 6 servings
Ingredients
2 tablespoons olive oil
1 onion (medium)
4 garlic cloves, minced
1 can black beans (drained and rinsed)
1 can diced tomatoes
6 cups chicken stock
2 or 3 raw chicken breasts
salt and pepper to taste
1/2 bunch cilantro, chopped
Toppings (optional): diced avocado, shredded cheese, sour cream, fresh lime juice,
fresh diced tomatoes, toasted tortilla pieces
Directions
Heat olive oil over medium heat. Add onion and garlic and sauté until tender, about 3-5 minutes. Add the black beans and diced tomatoes. Continue cooking for several minutes to get rid of the canned taste (roughly 8-10 minutes). Add the 6 cups of chicken stock and raw chicken breasts. Continue cooking for 15 minutes until chicken is cooked through. Remove the chicken breasts, shred them, then add them back to the soup. Add the chopped cilantro and salt and pepper to taste. Place the soup in bowls and add any additional toppings you'd like.
Source: My friend, Allison Knab
Yummy!
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