Chicken Tortilla Soup

By gtbalm

Ingredients

• 2 cups chicken stock or vegetable stock
• 2 cups water
• 1 tsp chili powder
• 1/8 tsp or 1/4 tsp cayenne pepper, depending on your heat level
• 1/4 tsp ground yellow mustard
• 1/4 tsp paprika
• 1/4 tsp cumin
• 1/2 tsp sugar or molasses
• pinch black pepper
• 1 can (14oz) black beans, drained and rinsed
• 1 can (14oz) red kidney beans, drained and rinsed
• 1 can (14oz) great northern beans
• 1 can (14oz) tomatoes, with liquid OR 1 (6-8oz) can of V-8 juice
• 1 cup corn (frozen, fresh or canned)
• cooked chicken, shredded
• tortilla chips
• salsa (optional)

Preparation

Step 1

Bring chicken stock and water to a boil, then add chili powder, cayenne pepper, ground yellow mustard, paprika, cumin, black pepper and sugar.

Let simmer for at least an hour, then add black beans, kidney beans, and tomatoes or V8 juice.

Test for spiciness, at this point, I generally add another:

1/2 tsp chili powder
2 shakes of Tabasco sauce
1/8 tsp cumin

An hour before serving, add 1 cup corn and however much chicken you like.

Add the tortilla chips, some shredded cheese and a dollop of salsa.