Chicken Tortilla Soup

• 1 green bell pepper
• 1 medium onion
• 1 corn on the cob
• 2 serranos
• 2 garlic cloves
• 3 tablespoons olive oil
• 2 -4 chicken breasts
• 4 cups roma tomatoes
• 1/2 cup chili powder
• 8 cups water
• salt, to taste
• 1/8 cup fresh ground pepper
• 1/3 cup cilantro
• 2 limes, juice of
• 8 ounces cheese, grated
• 4 ounces tortilla chips

1. De-skin and boil the chicken breasts. You can use 10 cups of water if you want to save the chicken stock for the soup, but I usually drain it and continue the recipe with fresh water.
2. Chop an de-seed bell pepper, onion, and sorranos. Slice corn off of cobb, and mince or chop the garlic. Saute these veggies with the olive oil for 5 minutes.
3. Add veggies to the chicken, water, chili powder, salt, and pepper.
4. Saute the roma tomatos for 5 minutes and add to the soup.
5. Boil the soup for 15 minutes.
6. Add the lime juice and cilantro and serve. On top of each bowl, add 1/2 oz. cheese and a few tortilla chips.
7. If you plan on freezing this soup, do not add the cheese or tortilla chips until just before serving.

green bell pepper, onion, corn, serranos, garlic, olive oil, chicken breasts, roma tomatoes, chili powder, water, salt, fresh ground pepper, cilantro, cheese, tortilla chips

Taken from www.food.com/recipe/chicken-tortilla-soup-274660 (may not work)