CHICKEN TORTILLA SOUP V

CHICKEN TORTILLA SOUP V


1-2 boneless skinless chicken breast
1 (14-oz.) can fat free chicken broth
¾ cup Quaker quick barley
1-1/2 to 2 Tbsp. ground cumin
1 (16-oz.) can refried beans
1 915-1/2-oz.) navy beans
1 (15-1/2-oz.) black beans
1 (15-1/2-oz.) kidney beans
1 915-1/2-oz.) great northern beans
1 (15-0z.) can Mexican chili beans
1 (15-1/4-oz.) can whole kernel corn, Drained
1 (15-oz.) cans water (use empty bean can)
2 tsp. salt

FOR TOPPING
jalapeno peppers, cut into rounds
shredded Cheddar cheese
shredded mozzarella or shredded Monterey Jack cheese
homemade corn tortillas (or store bought)

DIRECTIONS

1. Cut up chicken breast
2. In a large soup kettle put can of fat-free chicken broth in the pot with chicken.
3. Add barley and cumin.
4. Cook on medium heat until 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 pepper rounds. Top with 1 Tbsp. of Cheddar cheese, 1 Tbsp. 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.
10. Then salt with popcorn salt or whatever fine ground salt you have. Cut tortillas in ½-inch wide strips and arrange in 1 layer at a time on baking sheet.
11. Bake at 400^ till lightly browned; break up in your soup and enjoy.

Yield: 12 servings.