Tortilla Soup

Tortilla Soup
(Serves 6)
This is one of our favorites!

Heaping 1/2 c. dry black beans
2 c. chicken broth
1 c. rice (for brown rice, you'll have to use 2.5 c. broth)
1 (14.5-oz) can diced tomatoes (or--even better--fresh frozen or home canned)
1 c. cubed, cooked chicken or turkey--optional (I don't even add this most of the time)
1 c. frozen whole kernel corn

Toppings: sour cream, shredded cheese, green or red salsa (if desired), tortilla chips

Rinse, sort, boil, rinse, and cook beans.
Cook rice in chicken broth in large pot. Add cooked beans, tomatoes, (chicken), and corn. Bring to a boil; reduce heat. Simmer 15 min or so and add more water and seasonings as needed. Serve with toppings.

Tip: Because the rice soaks up so much liquid even after it's cooked, this "soup" often ends up so thick we forgo the spoons and just scoop it up with the tortilla chips!