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

Cut up chicken breast
In a large soup kettle put can of fat-free chicken broth in the pot with chicken.
Add barley and cumin.
Cook on medium heat until chicken is done and tender.
Add all remaining ingredients.
Bring to a boil, then turn down to simmer.
Simmer on low about 15 minutes.
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.
HOMEMADE TORTILLA CHIPS: To make chips, spray top and bottom of corn tortillas with Pam spray.
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.
Bake at 400^ till lightly browned; break up in your soup and enjoy.

Yield: 12 servings.