Tortilla Soup

Good stuff, Maynard!

• Chicken--a couple of breasts, cubed
• 2 14.5 oz cans of chicken broth
• 20 oz diced tomatoes, undrained
• 1 can of mild green chilies or 1/2 fresh green chili, chopped
• 1 tbsp lime juice
• 1/2 cup onion, chopped
• cilantro
• salt and pepper to taste
• 1 1/2 cups cooked white long-grain rice or 1 can black beans (or both)
• tortilla chips (thin strips if you can find 'em)

Cook chicken and set aside. Cook onions and fresh chili in 1 1/2 tbsp of olive oil until tender. Add tomatoes, green chilies (if you didn't use the fresh), and chicken broth. Add chicken, rice and/or black beans or neither. Salt and pepper to taste. Mix well. Bring to boil. Cover and simmer for 20 minutes. Stir in lime juice and add cilantro. Throw tortilla chips on top of each serving and enjoy. Makes a bunch.

Now, I started out tonight without the rice. After our first bowl Corbin decided we should try it with rice--and it was pretty good. Then, I got to thinking that adding black beans in lieu of the rice might be really good. Haven't tried it that way yet though.

I had a bowl of tortilla soup a couple of weeks ago from Café Rio that had a scoop of guacamole thrown in each serving. I liked that and may try it next time along with the black beans.