Tortilla Soup

The next couple of days are suppose to be cold and wet.  What better time to make a nice hot soup?

Ingredients:

•  1 small onion finely chopped
• 2-4 cloves of garlic minced
• 6 cups of 98% fat free chicken broth
• 2- 14 oz. cans of rotel tomatoes
• 1- 4 oz. can of chopped green chilies
• 1 bunch of fresh cilantro chopped
• ½-1 tsp cumin (add more to taste if necessary)
• salt and fresh ground pepper to taste (very little pepper is needed)
• 1 tsp sugar
• juice of two limes
• ½- 1 cup shredded cooked chicken (or 1 large can-12.5 oz. Tyson premium chunk chicken breast)
• ½-1 cup shredded Monterrey Jack cheese or Asadero cheese
• 1 cup broken tortilla chips

Directions: 

 

Don't let the amount of ingredients scare you.  It takes maybe 15 minutes (tops) to get this soup a cookin'.

1. Pour all ingredients into a large stockpot except for the cheese and tortilla chips. Only drain the can chicken. Leave the liquid in all other ingredients. 
2. Stir well and bring to a boil.
3. Once boiling, stir well again and simmer an additional 30 minutes to 1 hour.
4. If the liquid cooks down to much add water to desired level in ½ cup increments.
5. To serve, place broken tortilla chips in the bottom of soup bowl. Pour desired amount of soup in bowl and top with desired amount of shredded cheese.

Enjoy!