Tortilla Soup

I love this soup on a chilly autumn day.  Hope you love it too!

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 Monterey Jack cheese or Asadero cheese
• 1 cup broken tortilla chips

**Don't let the number of ingredients scare you.  I stink at cooking and this is one of the easiest recipe I have ever cooked.**

Directions:

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.

Stir well and bring to a boil.  Once boiling, stir well again and simmer an additional 30 minutes to 1 hour. 

If the liquid cooks down to much add water to desired level in ½ cup increments. 

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!