Tortilla Soup

(Courtesy of Sara Walker)


Ingredients:
4 boneless chicken breasts, cooked and shredded
2 (14.5 oz.) cans chicken broth
1 (4 oz.) can diced green chilies
1 can Rotel with tomatoes and chilies
1 onion, chopped
2 cloves fresh garlic (minced)
1 Tbsp. fresh lime juice
1 Tbsp. fresh cilantro (chopped)
1/2 tsp. ground cayenne pepper
1/2 tsp. ground cumin
4 (10 inch) flour tortillas
1 Tbsp. olive oil
1/2 block pepper jack cheese (shredded)


Directions:
Combine the chicken broth, green chilies, Rotel tomatoes, 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 pepper and cumin.  Simmer for 10-15 minutes longer.  


Cut the tortillas into strips and fry in a skillet of hot olive oil until golden brown.  Drain on a paper towel.  


Ladle soup into bowls and garnish with tortilla strips and shredded pepper jack cheese.