Mexican Chicken Soup
Serves 8

Ingredients
2 cups dried pinto beans or garbanzos
1 3-pound chicken, skinned, all visible fat removed, cut into serving pieces
2 cups canned tomatoes, no-salt-added
1 clove garlic, minced
1/2 cup onion, chopped
2/3 cup canned, mildly hot chili peppers, diced
16 corn tortillas

Preparation

• 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 stockpot, adding enough water to cover. Bring to a boil over medium-high heat. Reduce heat. Simmer for about 25 minutes or until tender.
• Remove chicken pieces from broth and remove chicken meat from bones. Return meat to broth along with tomatoes, garlic, onion, chili peppers and beans. Simmer for about 15 minutes.
• Serve with tortillas.