Chicken Tortilla Soup

Cold weather is back and I kicked off fall with some soup. Of the Chicken Tortilla variety.

Ingredients:

• 6 cups chicken stock
• juice of 1 lime
• 2 diced tomatoes with juice (de-seed)
• 1 chopped green pepper
• 1/2 white onion
• 1 Jalapeno pepper, finely chopped
• 1 can mild green chiles, undrained (4 ounces)
• 2 tablespoons chopped cilantro leaves
• 3 green onions, with most of the green, chopped
• 1 medium carrot, diced
• 1 can corn drained
• 1lb cooked chopped chicken breast
• 1/2 cup shredded Monterey Jack cheese or a shredded Mexican blend
• 1/2 tsp. ground black pepper
• Salt to taste
• corn tortilla chips

Preparation:

1. Cook chicken in skillet with a little lime juice and olive oil

2. Chop veggies

3. Simmer chicken stock with tomatoes, green pepper, lime juice, jalapeno, green chiles, cilantro, green onion, carrots, onion, and corn for 45 minutes

4. Add chicken cook 5 minutes before done.

5. Serve with cheese and tortilla chips and garnish with cilantro