This tortilla soup is a kid AND adult favorite! A perfect use for leftover chicken.
Slice 2 large onions and saute in butter.
Add diced chicken breast.
Add 3 or 4 cloves chopped garlic.
Stir in 2 cans chicken broth, 1 can tomatoes and chilies, 2 sm. cans chopped mild chilies, 1/2 bottle beer, 1 can black beans, 1 can corn, handful rice.
Season with coriander and cumin (optional).
Cook covered over low heat until rice is done (30 - 45 minutes).
Serve over tortilla chips and shredded jalapeno jack cheese. Enjoy!
Recipe from Erin Brighton