Chicken Tortilla Soup

• 1 -2 boneless skinless chicken breast
• 1 (14 ounce) can fat free chicken broth
• 3/4 cup Quaker quick barley
• 1 1/2 - 2 tablespoons ground cumin
• 1 (16 ounce) can refried beans
• 1 (15 1/2 ounce) can navy beans
• 1 (15 1/2 ounce) can black beans
• 1 (15 1/2 ounce) can kidney beans
• 1 (15 1/2 ounce) can great northern beans
• 1 (15 ounce) can Mexican chili beans
• 1 (15 1/4 ounce) can whole kernel corn, drained
• 4 (15 ounce) cans water (use empty bean can)
• 1/2 - 1 teaspoon salt
• For topping
• jalapeno pepper, cut into rounds
• shredded cheddar cheese
• shredded mozzarella cheese or shredded monterey jack cheese
• homemade corn tortilla chips (or purchased if you wish)

1. Cut up chicken breast.
2. In a large soup kettle put can of fat-free chicken broth in the pot with the breast.
3. Add barley and cumin.
4. Cook on medium heat till chicken is done and tender.
5. Add all remaining ingredients.
6. Bring to a boil, then turn down to simmer.
7. Simmer on low about 15 minutes.
8. To serve, put soup in bowl, stir in a couple of jalapeno pepper rounds. Top with 1 tablespoon of cheddar cheese, 1 tablespoon of mozzarella or jack cheese and top with tortilla chips.
9. HOMEMADE TORTILLA CHIPS: To make chips, spray top and bottom of corn tortillas with Pam spray or whatever you use.
10. Then salt with popcorn salt or whatever fine ground salt you have. Cut tortillas in 1/2-inch wide strips and arrange in 1 layer at a time on baking sheet.
11. Bake at 400u0b0F till lightly browned; break up in your soup and ENJOY.

chicken breast, chicken broth, barley, ground cumin, beans, navy beans, black beans, kidney beans, great northern beans, chili beans, whole kernel corn, water, salt, jalapeno pepper, cheddar cheese, mozzarella cheese, tortilla chips

Taken from www.food.com/recipe/chicken-tortilla-soup-15064 (may not work)