Chicken Tortilla Soup

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 12
• 1 -2 boneless skinless chicken breast
• 1 (14 ounce) can fat free chicken broth
• 3/4 cup quaker quick barley
• 1 1/2-2 tablespoons ground cumin
• 1 (16 ounce) can refried beans
• 1 (15 1/2 ounce) can navy beans
• 1 (15 1/2 ounce) can black beans
• 1 (15 1/2 ounce) can kidney beans
• 1 (15 1/2 ounce) can great northern beans
• 1 (15 ounce) can mexican chili beans
• 1 (15 1/4 ounce) can whole kernel corn, drained
• 4 (15 ounce) cans water (use empty bean can)
• 1/2-1 teaspoon salt
• jalapeno pepper, cut into rounds
• shredded cheddar cheese
• shredded mozzarella cheese or shredded monterey jack cheese
• homemade corn tortilla chips (or purchased if you wish)

Recipe

• 1 cut up chicken breast.
• 2 in a large soup kettle put can of fat-free chicken broth in the pot with the breast.
• 3 add barley and cumin.
• 4 cook on medium heat till 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 of jalapeño pepper rounds. top with 1 tablespoon of cheddar cheese, 1 tablespoon of 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 or whatever you use.
• 10 then salt with popcorn salt or whatever fine ground salt you have. cut tortillas in 1/2-inch wide strips and arrange in 1 layer at a time on baking sheet.
• 11 bake at 400°f till lightly browned; break up in your soup and enjoy.