TOLEDO, Ohio — Even if you're team is losing, this soup will always taste like a winner.
1/2 of a rotisserie chicken
1 medium onion. coarsely chopped
2 tablespoons chopped garlic
1 red bell pepper, chopped coarsely
3 medium tomatoes, chopped into 1-inch pieces
6 cups chicken broth
Tortilla strips and fresh cilantro, chopped
2 tablespoons chili powder
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon sugar
1 can (15 oz) Simple Truth black beans, drained
1/4 cup lime juice
1/2 cup Mexican grated cheese
Remove skin from chicken and shred, discarding the bones. Combine all ingredients, except the tortillas, cilantro and cheese in a large stock pot. Bring to a boil and cook for 20 minutes. Reduce heat to low, cover and simmer for one hour. Stir in the lime juice right before serving.
Serve in large soup bowls, topped with tortilla strips, chopped cilantro and one tablespoon of cheese per soup bowl.