Spicy Chicken Tortilla Soup

This soup was as good as any I've had in restaurants or cafes. I really enjoyed the broth, tomato sauce and tomato mixture with the other spicy ingredients. There was not enough meat and "kick" to the recipe so I tripled the white chicken chunks and doubled the chopped green chilies. Oh, and I added a couple more teaspoons of lime juice to the final product and before serving topped it with a few fresh cut cherry tomatoes.

The soup was so easy to make and really does come together in just 10 minutes. And yes, it does boil faster if you stand by and watch, but don't blink, it will be ready before you know it. It tastes even better with a little Spanish music playing in the background. "A mi me gusto mucho!"

Ingredients (Original recipe):
1 lg.onion, chopped
2 Tbsp. olive oil
1 can (4 ounces) chopped green chilies
1 garlic cloves, minced
1 jalapeno pepper, seeded and chopped
1 tsp. ground cumin
5 cups chicken broth
1 can (15 ounces) tomato sauce
1 can (14 1/2 ounces) diced tomatoes w/ garlic and onion, undrained
3 cans (5 ounces each) white chicken, drained
1/4 cup minced fresh cilantro
2 tsp. lime juice
Salt and pepper to taste
Crushed tortilla chips
Shredded Monterrey Jack or Cheddar Cheese

In a large saucepan, saute onion in oil; add the chilies, garlic, jalapeno and cumin. Stir in the broth, tomato sauce and tomatoes. Bring to a boil. Reduce heat; stir in chicken. Simmer, uncovered for 10 minutes.

Add the cilantro, lime juice, salt and pepper. Top with crushed tortilla chips and cheese. Yield; 7 servings.