Mexican Chicken Soup
1 3-pound frying chicken, skinned, all visible fat removed, cut into serving pieces
2 cups canned no-salt-added tomatoes
1 clove garlic, minced
1/2 cup chopped onion
2/3 cup canned mildly hot
California chili peppers, diced (or 1/3 cup for a milder flavor)
16 corn tortillas
Rinse and soak beans overnight.
Drain; add fresh water to beans and cook according to package instructions, omitting salt.
Rinse chicken and pat dry.
Place chicken pieces in a large stock-pot, adding enough water to cover.
Bring to a boil over medium-high heat.
Simmer about 25 minutes, or until chicken is tender.
Remove chicken pieces from broth and remove chicken meat from bones.
Return meat to broth along with tomatoes, garlic, onion, chili peppers and beans.
Simmer about 15 minutes.
Transfer soup to individual bowls.