Hearty Tortilla Soup

Jake Angelo

Adapted from the Tamworth Inn recipeTamworth Village, NH  

1 can stewed tomatoes with green chilies

2 tablespoons olive oil

4 precooked (left over) chicken thighs or half breasts

6 chicken bullion cubes

6 cups water1 tablespoon ground cumin

1 tablespoon chili powder

1 cup mild Picante sauce

1 teaspoon garlic powder

2 teaspoons Worcestershire Sauce

2 cups shredded cheddar cheese

1 cup corn tortilla chips

1 Can drained black beans Boil two cups water in a small pot and dissolve bullion cubes. 

In a large pot add bullion, four additional cups of water, chicken, tomatoes, olive oil, black beans, picante sauce, chili powder, garlic, and Worchester Sauce to the broth.  

Heat just until boiling.  Add tortilla chips (broken into 1-2 inch pieces.Reduce heat and allow to simmer for about 1/2 hour.

Serve piping hot over a handful of chips and top with shredded cheese.