Chicken Tortilla Soup

What you will need;

• 4 cups chicken broth
• 2 chicken bullion cubes (or double the chicken broth)
• 1 1/2 pounds chicken (I used thighs because I like the flavor but breast work great)
• 1 can Rotel diced tomatoes & green chilies
• 2 limes
• 1 medium onion
• 1 jalapeno 
• 1 bunch of cilantro
• 3 cloves of garlic
• 1 tbsp yellow cornmeal (not shown)
• 1 tbsp of Canola oil (you can also use vegetable)
• Salt
• Pepper
• Garlic powder
• Paprika
• Cumin
• Tortilla chips
• Monterrey Jack cheese (optional)
• Avocado (optional)
• Sour cream (optional)

1.  First pre-heat your oven to 350 degrees.

2.  Take out chicken, rinse and place on baking sheet.
3.  Season liberally with salt, pepper, garlic powder & cumin.  I use a little ramekin to mix all my seasonings together then sprinkle on the chicken. That way I make sure each piece has the same amount of spice.

4.  Place chicken in oven and cook for approximately 35-45 minutes or until done.
5.  While chicken is in the oven finely chop garlic, jalapeno, and dice the onion (Note: remember to remove the seeds and membrane from the pepper, this is where all the heat is.  Also don't touch your eyes after chopping before washing your hands, the oil from the jalapeno can burn, trust me I know) 

6.  Heat canola oil in a large pot over medium heat.  Add garlic, jalapeno and onion, saute until onions are translucent. I also sprinkled some of my seasoning mixture I had left over on the onions and about a tsp more of cumin.

7.  Once your onions are soft add chicken broth, water, juice from two limes and tomatoes. Bring to boil and add bullion cubes
8.  By now your chicken should be cook, allow to cool then shred with two folks.

9.  Add shredded chicken to broth along 3/4 of the bunch of cilantro roughly chopped.

10.  Turn heat down to low and bring pot to simmer.
11.  While simmering in a small cup add the cornmeal and mix with a little warm water.  This will thicken your soup slightly and give it a hint of corn flavor.  Add mixer to soup and bring back to simmer.

12.  Allow to simmer for another 15 minutes then serve.
13.  At the bottom of your bowl add some tortilla chips and ladle soup over.
14.  Top with your choice of cheese, sour cream, cilantro and avocados.