Chicken Tortilla Soup

Ingredients

• 4 boneless chicken breast halves, cooked and shredded
• 2 (14.5 ounce) cans chicken broth (I just did water with chicken bouillon)
• 1 (4 ounce) can diced green chiles
• 2 (10 ounce) cans diced tomatoes with green chili peppers (Rotel)
• 2 cans of beans (I did one black bean and one great northern bean, but it doesn't really matter)
• 1 can of corn (drained) (I did one quart bag of home-frozen corn)
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 tablespoons fresh lime juice
• 1/2 bunch chopped fresh cilantro
• heaping 1/2 teaspoon ground cayenne pepper
• heaping 1/2 teaspoon ground cumin

Directions

1. Combine the chicken broth, green chilies, tomatoes with green chilies, beans, corn, 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.
2. Add the lime juice, cilantro, cayenne, and cumin. Simmer for 10-15 minutes longer.
3. Ladle the soup into bowls.  Garnish with shredded Monterey Jack cheese, sour cream, and tortilla chips.