Kim's Homemade Chicken Tortilla Soup

This chicken tortilla soup is as good as (if not better than) any I've had in a restaurant.

• Ready In: 45 mins
• Serves: 8

Ingredients

• 2  tablespoons olive oil
• 1  large onion, chopped
• 2  garlic cloves, minced
• 2  jalapeno peppers, seeded and chopped
• 2  teaspoons ground cumin
• 2 (14 1/2ounce) cans diced tomatoes, undrained
• 5  cups  unsalted chicken stock
• 1  chicken, shredded
• 1⁄4 cup fresh cilantro
• 2  teaspoons lime juice
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon pepper
• 1  cup tortilla chips
• 1 (8 ounce) can black beans (salt free)
• 1⁄2 cup corn

Directions

1. In a Dutch oven, heat oil over medium heat; saute onion until tender, about 5 minutes. Add garlic, jalapeno and cumin; cook 1 minute. Stir in tomatoes, and broth. Bring to a boil; reduce heat. Stir in chicken, corn and beans.
2. Simmer, uncovered, 10 minutes. Add cilantro, lime juice, salt and pepper. Top servings with crushed chips.
3. Freeze option: Before adding chips, cool soup; freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a large saucepan over medium-low heat, stirring occasionally and adding a little broth or water if necessary. Add chips and before serving.