Posted by: marthabernie | June 15, 2013


Another Mexican style recipe this week from the December 2012 issue of Sunset Magazine.


1 quart reduced sodium chicken broth

1-1/2 pounds boned, skinned chicken thighs, cubed

1/2 whit onion, chopped

1 can 14.5 oz diced tomatoes

1/2 to 1 Serrano chile, halved and sliced thin

1 can 15 oz. black beans, drained and rinsed

1/2 teaspoon each chili powder, cayenne and black pepper

2 cups coarsely crushed corn tortilla chips, divided

1/2 cup crumbled cotija cheese (I used Monterey jack and cheddar mixed)

1/2 cup cilantro leaves

lime wedges

Heat broth, covered, in a medium pot over high heat until boiling.  Add chicken, onion, tomatoes, chile, beans and spices.  Reduce heat, simmer 10 minutes to blend flavors.  Stir in one cup tortilla chips, ladle into bowls.  Serve soup with remaining chips, the cheese, cilantro and a squeeze of lime.

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