Chicken Tortilla Soup

Chicken Tortilla Soup
Recipe from: Family Feasts for $75 a Week by Mary Ostyn

6 cups chicken broth
One 14.5 ounce can diced or crushed tomatoes, undrained
2 tablespoons vegetable oil
Six 6-inch corn tortillas, cut into strips - 1/2 inch wide and 2 to 3 inches long
2 boneless, skinless chicken breast halves or 3 thighs, cut into bite-size pieces
1 onion, chopped
2 cloves garlic, finely chopped
2 jalapenos, seeded & minced
1/2 teaspoon ground cumin
1/2 teaspoon kosher or sea salt
1/2 cup shredded Monterey Jack cheese (I used pepper jack)
Chopped fresh cilantro
1 lime, cut into 6 wedges

1. Combine broth and tomatoes in a soup pot, and bring to a boil, reduce heat to medium-low, and let simmer 10 minutes.
2. Meanwhile, heat oil in a medium skillet over medium-high heat until hot. Add tortilla strips in a couple of batches and cook, stirring once or twice, until light brown and crisp, 5 to 7 minutes. Remove fried strips to paper towels to drain.
3. In same skillet, cook chicken 3 to 5 minutes without stirring, until nicely browned on first side. Add onion, garlic, jalapenos, cumin, and salt; cook 5 minutes or so, stirring occasionally, until chicken is cooked through and vegetables are softened.
4. Add contents of skillet to simmering broth; cook 10 minutes.
5. Ladle soup into bowls. Garnish each with tortilla strips, cheese, and cilantro; serve each bowl with a wedge of lime.

The verdict: We LOVED this!! It was a really quick soup to put together - and has a LOT of flavor! If you don't want to make the tortilla strips, it'd be a great way to use up the last few tortilla chips in the bottom of the bag!! Will be making this again for sure!!! Yum!!