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Mexican Chicken Soup
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Submitted by:
Jimmy |
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This is a delicious soup with a lot of flavors |
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INGREDIENTS:
- 2 cup(s) , Dried Pinto Beand
- 0 as needed , Water
- 1 whole , Chicken Skinned and Cut into Pieces
- 2 cup(s) , Canned Tomatoes
- 1 large , Garlic Clove Minced
- 1/2 cup(s) , Onion Chopped
- 2/3 cup(s) , Canned Chili Peppers Diced
- 16 medium , Corn Tortillas
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Rinse and soak beans overnight. Drain. Add fresh water to beans and cook according to package instructions, omitting salt. Rinse chicken and pat dry. Place chicken pieces in a large stock pot, adding enough water to cover. Bring to a boil over medium high heat. Reduce heat. Simmer about 25 minutes or until chicken is tender. Remove chicken pieces from bones. Return meat to broth along with tomatoes, garlic, onion, chili peppers, and beans. Simmer about 15 minutes. Transfer soup to bowls. Serve 2 corn tortillas along side each. |
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