Rainman’s Chicken Tortilla Soup.

Ingredients:

1, 4-5 Pound roasted chicken (Costco/Sam’s Club are great deals!)

2, 15 Oz. Cans Black Beans (Low salt or not, either is fine), drained

2, 14.5 Oz. Cans Diced Tomatoes (I use fire roasted)

1 Large Onion, diced

4 Large Celery Stalks, diced

2 Medium Jalapeno Peppers, deveined/deseeded, diced

1 Bunch Fresh Cilantro Leaves (some stems are OK)

1 Whole Lime

Seasonings: Seasoned Salt, Pepper, Cumin, Chili Powder, Smoked Paprika

Olive Oil, Water

2-3 Quarts Chicken Broth

When ready to serve: Fresh Avocado, 4-cheese shredded Mexican blend, tortilla strips.

Procedure:

1. I usually start with a pre-roasted chicken that I pick up at Sam’s Club or Costco. This way I can enjoy the wings, a leg or two, and the yummy skin for my lunch.

2. After lunch, I break down the chicken to recover all the meat and separate it from all the bones. Shred the meat. Using the bones, I make a batch of Chicken Broth.

3. Heat a medium size soup pot over medium heat and add some olive oil to the bottom. Add the jalapenos and sweat/soften/stir them for a few minutes.

4. Add the onions and celery and stir and sweat/soften/stir them for a few more minutes. Season with seasoned salt and pepper

5. Add the shredded chicken meat, add the following seasonings (I do it to taste): 1 tsp cumin, 1 tsp chili powder, 1 tsp smoked paprika.

6. Stir to mix the seasonings and warm with the meat and vegetables for 1-2 minutes. Heat makes the seasoning’s flavor bloom.

7. Add the black beans, the roasted tomatoes, and the chicken broth.

8. Cover, reduce heat to simmer and allow to cook for 30-45 minutes.

9. Add the cilantro leaves and all the juice of the lime. Stir and let simmer another 5-10 minutes.

10. Taste the broth and correct the seasoning (salt/pepper) to your taste.

11. To serve: Ladle a good portion of the solids and broth into a bowl. Add some tortilla strips, shredded cheese, and diced avocadoes on top.

12. ENJOY!!!