Chicken Tortilla Soup

• 2 tbs of olive oil
• 1 large onion (Vidalia)
• 6 cloves of garlic (diced)
• 2-3 Anaheim peppers (chopped into medium sized chunks with seeds)
• 4 cans of diced tomatoes (14oz cans with juice)
• 8 cups of chicken broth
• 8-10 medium sized tomatillos (med = 2" dia) - cut into medium-sized chunks
• 1 bunch of cilantro (diced without stalks)
• 1 rotisserie chicken (chopped - without skin & deboned) heat this in the microwave for 2 min, and the meat is easier to pull off. These are the chickens you buy whole/cooked at any grocery store
• 2 limes (juiced)
• 1 bunch of cilantro (diced without stalks) - TOPPING
• 1 bag of Mexican shredded cheese - TOPPING
• 1 bag of tortilla chips - TOPPING/SPOON

1. saute first 4 ingredients and once finished turn heat to high - do this IN the soup pot you intend to use to save washing a dish later
2. Once you are finished sauteing, work down the list line by line. Once you are to the limes, the soup has boiled enough and you can turn it down to a simmer for 15-20 minutes and it will be good to go...

olive oil, onion, garlic, peppers, tomatoes, chicken broth, chunks, cilantro, rotisserie chicken, cilantro, shredded cheese topping, tortilla chips

Taken from www.epicurious.com/recipes/member/views/chicken-tortilla-soup-50169535 (may not work)