Mexican Tortilla Soup With Chicken

• 8 cups chicken stock
• 1/2 lime
• 14 ounces diced tomatoes cans, undrained
• 1 jalapeno pepper finely minced w/seeds
• 4 ounces mild green chiles cans, undrained
• 2 cloves chopped garlic
• 4 green onions chopped
• 1 medium carrot finely minced
• 1 1/2 cups corn kernels frozen, fresh, or 1 can drained
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon hot sauce
• 1/2 whole cooked chicken shredded
• 1/2 teaspoon ground black pepper
• salt to taste
• vegetable oil
• 6 inches corn tortillas cut into strips about 1/2-inch wide
• Mexican cheese Shredded
• chopped cilantro
• lime wedges
• avocado Diced
• sour cream

1. Simmer stock with tomatoes, lime juice, jalapeno, green chiles, garlic, green onion, carrot, corn, spices and hot sauce for 1 hour.
2. Add chicken and simmer for another 15 minutes.
3. Heat about 1 inch of vegetable in a deep frying pan (or use a deep fryer.)
4. Fry tortilla strips in small batches until crispy - a few seconds for each batch.
5. Serve with toppings on the side: shredded Mexican cheese, chopped cilantro, lime wedges, diced avacado, sour cream and crispy tortilla strips

chicken stock, lime, tomatoes, pepper, green chiles, garlic, green onions, carrot, corn kernels, ground cumin, chili powder, hot sauce, chicken, ground black pepper, salt, vegetable oil, corn tortillas, cheese, cilantro, lime wedges, avocado, sour cream

Taken from www.yummly.com/recipe/Mexican-Tortilla-Soup-With-Chicken-1664768 (may not work)