Chicken Tortilla Soup

You can modify this to make it as spicy as you like or you can omit certain ingredients if you don't care for them. I like it prepared as it reads. I also add cornstarch at the end to thicken it up. If you do this, make sure you mix in the cornstarch with cool water in a separate bowl and THEN add it to the hot soup pot.

Ingredients:

4 boneless chicken breast halves, cooked and shredded
3 (14.5 ounce) cans chicken broth
1 (4 ounce) can diced green chiles
1 (10 ounce) can diced tomatoes with green chile peppers
1 (14.5 oz) can of corn, drained
1(14.5 oz) can of black beans, rinsed and drained
1 small can of sliced black olives
2 small cans of tomato sauce
1 onion, chopped
2 cloves garlic, minced
1 tablespoon fresh lime juice
2 tablespoons chopped fresh cilantro
1 teaspoon ground cayenne pepper
1 teaspoon ground cumin
corn tortilla chips

For garnish: diced avocado, shredded cheese, sour cream, chopped cilantro, lime wedges



Directions:

Combine the chicken broth, green chilies, tomatoes with green chilies, black beans, corn, tomato suce, olives, onion, and garlic in a soup pot.

Add the shredded chicken.

Bring to a boil, stirring frequently.

Reduce heat and simmer for 30-35 minutes.

Add the lime juice, cilantro, cayenne, and cumin.

Simmer for 10-15 minutes longer.

Ladle into bowls and add garnishes. Eat with tortilla chips.