Not Just Another Chicken Tortilla Soup

• 3 whole skinless chicken breasts
• 6 cups water
• 1 onion
• 2 minced garlic cloves
• 3 stalks celery
• 3 carrots
• 1 tablespoon chicken bouillon granule
• 1 teaspoon salt
• 1 teaspoon pepper
• 12 teaspoon cayenne pepper
• 1 teaspoon cumin
• 2 tablespoons dried cilantro
• 1 (14 ounce) can diced tomatoes with green chilies
• 1 cup frozen corn
• 1 cup canned black beans
• 6 ounces tortilla chips
• 1 cup 2% mexican cheese blend

1. Put chicken in a large stock pot with water.
2. Slice onion in the eighths, peel and cut carrots and celery into 1/2 inch pieces (or as desired) add to pot.
3. Add garlic, spices and bouillon to pot and cook for approximately 1 hour or until chicken is tender (you can add more bouillon if necessary).
4. Remove chicken from pot and when cool enough shred the chicken.
5. Add canned tomatoes, corn and black beans to broth and simmer for 30 more minutes.
6. Add chicken and cook until heated.
7. To serve, place tortilla chips on bottom of the bowl covered with shredded cheese and cover with soup.

chicken breasts, water, onion, garlic, stalks celery, carrots, chicken bouillon granule, salt, pepper, cayenne pepper, cumin, cilantro, tomatoes, frozen corn, black beans, tortilla chips

Taken from www.food.com/recipe/not-just-another-chicken-tortilla-soup-288264 (may not work)