Tortilla Soup with Black Beans

This was a recipe I adapted from a recent issue of Everyday Food. Much to the horror of my vegan and vegetarian friends, I just don't consider something a full meal unless it contains a dead animal, so I added some leftover shredded rotisserie chicken to the original recipe. I can't imagine making anything Mexican without a little cilantro, so I threw that in too and I think it adds a lot of needed punch. It tasted a little too much like watery salsa without it.

Tortilla Soup with Black Beans (and Chicken!)
3 cloves garlic, minced
1/2 tsp. chili powder
1 can (14.5 oz) diced tomatoes, with juice
1 can (14.5 oz) chicken broth
1 can (14.5 oz) black beans
1 pkg. frozen corn
1 cup cooked, shredded chicken
1/2 cup finely chopped cilantro
1 cup tortilla chips, slightly crushed
1 tbsp. lime juice

1. Heat oil in large skillet. Cook garlic and chili powder, about 1 minute. Add tomatoes with juice, bean, broth, corn, cilantro and 1 cup of water. Season with salt and pepper.



2. Bring to boil and reduce to simmer. Add chicken and lime juice. Continue simmering for 5 minutes to bring chicken up to temperature.



3. Remove from heat. Serve with crushed chips and sprig of cilantro.

Nate's Rating: 9 out of 10
Emily's Rating: 9 out of 10