Chicken Tortilla Soup

Make sure to add cilantro, fresh lime and tortilla strips!
Allison Hottinger

½ Cup Chopped Onion 3 Garlic Cloves, minced 1 Tbs Butter 3 ½ Cups Chicken Broth 14.5 oz Can Tomatoes, chopped 8 oz can Tomato Sauce 4 oz Can Green Chilies 1 Can Corn, or 1 cup frozen Corn 6 Flour Tortillas 1 Cup Monterey Jack Cheese, shredded 2 cooked Chicken Breasts, shredded avocado, slices of lime, sour cream, cilantro Directions: In a large soup pan sauté garlic & onion in the butter. Add chicken broth, tomatoes, tomato sauce, chilies, and corn. Simmer 15 min. add chicken and continue to simmer 15-20 min. more. While it is simmering cut tortillas into thin strips and bake in oven until crisp. Serve with Monterey jack Cheese.