Tortilla Chile Soup

• 1 12 lbs boneless skinless chicken breasts
• 1 (14 1/2 ounce) candiced tomatoes and green chilies (or tomatoes with jalepenos)
• 1 (14 ounce) can fat free chicken broth
• 14 cup lime juice
• 1 (15 ounce) can great northern beans
• 3 (4 ounce) canschopped green chilies
• 2 teaspoons minced garlic
• 34 teaspoon ground cumin
• 12 teaspoon dried oregano
• 23 cup sour cream
• 23 cup shredded 2% cheddar cheese
• 5 corn tortillas, cut into thin strips

1. Preheat oven to 375 degrees.
2. Spread tortilla strips on baking sheet.
3. Bake for 6 minutes or until toasted, stirring once.
4. Set aside.
5. Combine chicken and next 8 ingredients in a large dutch oven; bring to a boil.
6. Cover, reduce heat, and simmer 20 minutes or until chicken is done.
7. (longer is actually better)Remove chicken from pan with a slotted spoon.
8. Let cool slightly; shred chicken with 2 forks.
9. Return shredded chicken to pan; stir well.
10. Cook soup until thoroughly heated.
11. Top 1 cup soup serving with 1 Tbl each of sour cream and cheese and 1/5 of the tortilla strips.

chicken breasts, tomatoes, chicken broth, lime juice, great northern beans, green chilies, garlic, ground cumin, oregano, sour cream, cheddar cheese, corn tortillas

Taken from www.food.com/recipe/tortilla-chile-soup-525498 (may not work)