Easy & Tasty Chicken Tortilla Soup

This is a variation of another soup recipe that I tried and loved. I added some things and took out others to make this recipe an instant hit. This also freezes well, so you can save some for a rainy day!

• Ready In: 4 hrs 15 mins
• Serves: 8

Ingredients

• 1  lb chicken breast, cooked and cubed
• 1⁄2 tablespoon olive oil
• 8  cups water
• 2  cups  chicken stock
• 1⁄2 cup tomato sauce
• 1  potato, peeled and chopped
• 1  onion, chopped
• 1  jalapeno, chopped
• 1  carrot, chopped
• 1  squash or 1  zucchini, chopped
• 1⁄2 cup fresh cilantro, chopped
• 1  cup frozen corn
• 1  cup diced tomatoes with basil oregano and garlic, undrained
• 1 (15 ounce) can red kidney beans, undrained
• 1 1⁄2 teaspoons chili powder
• 1  teaspoon cumin
• 1  teaspoon  garlic salt
• 1  dash cayenne pepper
•  southwest seasoning (to taste)

• Toppings

•  sour cream
•  shredded cheese
•  crushed tortilla chips
•  fresh lime juice (1/2 lime per serving)

Directions

1. Combine all soup ingredients in a large pot.
2. Turn to high heat and bring to a boil.
3. Reduce heat and simmer for 4-5 hours, stirring occasionally.
4. Top individual servings with all or some of the suggested toppings (I think the lime juice is what really makes this soup sing!).