Skip's Chicken Tortilla Soup

Total Time: 2 hrs 40 mins Preparation Time: 40 mins Cook Time: 2 hrs

Ingredients

• Servings: 10
• 1 large onion, chopped
• 3 garlic cloves, chopped
• 1/3 red pepper, diced
• chicken broth
• chicken bouillon
• 16 ounces tomato puree
• 4 corn tortillas, cut into small pieces
• 2 bay leaves
• 1/2 cup cilantro leaf
• 1 teaspoon cumin
• 3 dried jalapenos, diced with no seeds
• 3 chicken breasts, cut into bitesize pieces
• 1 tablespoon sugar
• 14 ounces corn
• 2 tablespoons butter
• 1 lime

Recipe

• 1 saute the onion, add garlic and red pepper once the onion is soft.
• 2 fill a large pot 3/4 full with chicken stock and add one to two cubes of chicken bullion (to taste). add tomato puree, tortillas, bay leaves, cilantro, cumin and jalapenos; bring to a gentle boil.
• 3 add chicken pieces, let boil for 15-20 minutes. remove the chicken and let cool, then shred.
• 4 remove the bay leaves.
• 5 add the sugar and return the chicken to the pot. stir in corn, including the liquid in the can.
• 6 add the butter, let melt. leave pot on very low heat until ready to serve. immediately before serving, squeeze the juice from half a lime into soup.
• 7 serve with fried corn tortilla strips, avocado, cilantro, green onion, sour cream, and/or jack cheese.