Preparation / Directions:
In a large pot, boil chicken with onion until tender (10 minutes). Remove chicken and reserve stock. Add beans and tomatoes to pot (do not drain).
In a measuring cup, mix dry ingredients, add just enough water to
make a paste and make sure all lumps are stirred out. Pour into pot.
Add 2 cans of reserved chicken stock to pot. Float jalapeno and garlic buttons.
Bring to a boil for 30 minutes then reduce heat and simmer an hour.
While waiting for the pot to boil shred chicken into bite size chunks and add back to pot.
(The soup actually tastes better the next day, I often plan to serve it tomorrow) Just before serving, cut tortillas in half, then cut the halves into 1 inch strips. Add to simmering pot.
Spoon into bowls garnish with a few crisp tortilla chips and grated cheddar. A dollop of sour cream and a few cilantro leaves are also good.