I found this recipe many years ago in Cooking Light. I altered the recipe to make it my own, but it remains essentially the same. I crave the spiciness of this soup every time I get sick.
1 Tbs Bacon Grease (or olive oil)
1 c chopped onion
2 cloves of garlic minced
3 cups of shredded, cooked chicken breast (about 1 lb)
1/4 c dry white wine
1 jalapeno pepper that has been seeded and chopped
1 tsp ground cumin
Salt and pepper to taste
1 tsp Worcestershire sauce
1/2 tsp chili powder
48 oz Chicken Broth
1 can black beans
1 1/2 cups crushed tortilla chips
1/2 c sour cream
handfull of chopped cilantro
1. Heat grease in a Dutch oven over medium-hjigh heat. Add onion and garlic; saute 2 minutes.
2. Stir in chicken and next 9 ingredients
3. Bring to a boil, reduce heat and simmer one hour.
4. Ladle soup into bowls; top with chips, sour cream and cilantro