Tortilla Soup
Serves 10
3 medium onions, chopped
3 green bell peppers, chopped
1 jalapeno pepper, finely chopped
2 qt chicken stock (organic and free range)*
1 1/2 cup cooked chicken, chopped*
1 large can of fire roasted diced tomatoes
1 15oz tomatoes with chilis
1 1/2 tsp chili powder
1 tsp celtic sea salt
3 cups cooked brown rice**
3 cups cooked black or adzuki beans**
Juice of 1/2 a lime
1/4 cup cilantro, chopped
Saute the onions and all of the peppers in a 1/4 cup of water for 15 minutes. Add all other ingredients and simmer for 30 minutes.
Growing up my family would crush organic corn chips and add shredded cheese to this delicious soup. But this recipe has so much flavor, it does not need those additions.
*The broth could be created by cooking a full chicken, with the bones. Take the skin and fat off as much as possible. Then use only 1/4 to 1/2 of the meat of the chicken for the soup.
**The rice and beans can be either cooked before or with the soup. Just add extra water and allow for extra cooking time.