CHICKEN AND LIME TORTILLA SOUP.
There's nothing better than a big bowl of tasty soup. This recipe makes a big pot, good for a family meal or as leftovers good for a few days later. Enjoy!

Ingredients:
1 Whole Chicken cut up
1 Large White Onion
1 Large Green Pepper
5-8 Celery Stalks
1/2 Small Hot Pepper
1 Large Can of Black Beans
5 Plum Tomatos
1 Can (10.75 oz) Chicken Broth
Garlic
3 Limes
Fresh Cilantro
Corn Tortillas
Mexican Shredded Cheese

Instructions:
1. Heat olive oil in large pot stew pot. Saute 1/4 onion chopped, 2 celery stalks chopped, garlic, 1/4 hot pepper, and fresh cilantro.
2. Cook for approximately five minutes or until onion becomes tender.
3. Add chicken, leaving skin on to help make he chicken stock. Cook with lid on until the chicken is cooked on the outside, it should be white.
4. Add water to the pan until it covers chicken by about 1-2 inches. Season with salt and pepper. Cook for 1.5-2 hours until chicken is cooked thoroughly and pulls apart easily.
5. Take chicken out of pot and remove skin and bone. Cut into smaller pieces and season with salt and pepper.
6. Using collander, drain the broth into another pot and dispose of left over onions and celery.
7. In same pan, saute the rest of the onion, hot pepper, and celery chopped, additional garlic and cilantro, and the chopped bell pepper. Saute for approximately five minutes until tender.
8. Add the plum tomatoes diced. Cook for an additional minute.
9. Add the black beans, diced chicken and the stock that was drained into the additional pan.
10. Add can of chicken stock and the juice of three limes. Season with saltand pepper to taste.
11. Let cook for another 1/2 hour on med-low temp.
12. While soup is cooking for the additional 30 minutes heat olive oil in a skillet. Cut corn tortillas into strips and pan-fry until crispy.
13. Serve with soup topped with crispy tortilla strips and mexican-blend cheese.

Serves approximately 4-6 people.

Learn more about this author, Chelsea Adcock.
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