BLACK BEAN, CHICKEN & TORTILLA SOUP

A wholesome, nutritious and utterly satisfying soup for $0.59 per bowl...

There are probably hundreds of versions of this soup. This one, as is much of my daily cooking, is based off of what I had on hand at the moment. I used dried black beans that were soaked for 24 hours but you can quick cook these (boiled separately in water only until tender) if need be or use canned beans.

If I can take a quick moment to go back over the Chicken Stock I used for this dish. Previously I purchased two whole chickens with plans to make dinner. I butchered the first one and saved the bones for stock. Ready to make stock but not my second chicken dinner, I dressed the other bird, saved the meat for later and set off to make my stock. After simmering my stock for two hours I pulled the bones out, let cool and carefully used a fork to remove any left over meat. This is the chicken that went into this soup. The previous chicken dinners accounted for the cost of the usable meat so the bones and meat from the stock were essentially free. It’s important to understand this concept. Minimizing waste and maximizing flavor, nutritional content and frugality.

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