Ken's Chicken Tortilla Soup

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• Servings: 8
• 8 corn tortillas
• 6 boneless chicken breasts (about 24 oz.)
• 3 -4 garlic cloves, pressed (to taste)
• 3/4 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 4 (14 1/2 ounce) cans chicken broth
• 2 (14 1/2 ounce) cans diced tomatoes, undrained
• 2 (4 ounce) cans diced green chilies, undrained
• 8 teaspoons snipped fresh cilantro
• 1 cup shredded cheddar cheese (about 4 oz.)
• 1 (14 ounce) jar sliced jalapenos, undrained (to taste)
• 2 tablespoons olive oil
• 8 slices fresh limes, sliced thickly (optional)

Recipe

• 1 preheat oven to 400 deg. cut tortillas into 1/2 inch strips. place on cookie sheet and bake 7-8 minutes or until crisp (salt if desired).
• 2 snip cilantro into small pieces and set aside.
• 3 cut chicken into 1/2 inches pieces.
• 4 heat olive oil in pot over medium-high heat. add chicken, cook and stir 3 minutes. add garlic, chili powder and cumin. cook and stir 2 minutes. stir in broth, tomatoes, chilis, and jalapenos. bring to boil. reduce heat and simmer 10 minutes.
• 5 place tortilla into bowls, ladle soup over tortillas and top with cheese and cilantro. if desired garnish bowl with lime slice to squeeze into soup.