Chicken Tortilla Soup

• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 -2 tablespoon olive oil, for sauteing
• 2 lbs boneless skinless chicken, baked and shredded
• 14 ounces tomatoes, diced
• 5 ounces Rotel Tomatoes
• 2 teaspoons beef base
• 2 teaspoons chicken base
• 10 ounces tomato soup
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon salt
• 12 teaspoon lemon-pepper seasoning
• 2 teaspoons Worcestershire sauce
• 12 teaspoon Tabasco sauce (I didn't add this as it was a little too spicy for kiddos last time. Feel free to add when you simme)
• 5 12 cups water (you add)

1. Saute onion and garlic in oil, adding more oil if needed.
2. Add remaining ingredients except water.
3. Freeze in Gallon freezer bag.
4. Serving day instructions:.
5. No need to thaw.
6. Place in pot with 5 A 1/2 cups water and heat to simmer.
7. Simmer for 30-35 minutes.
8. Ladle soup into bowls and top with favorite toppings such as shredded cheese, tortilla chips and sour cream.

onion, garlic, olive oil, chicken, tomatoes, tomatoes, beef base, chicken base, tomato soup, ground cumin, chili powder, salt, lemonpepper seasoning, worcestershire sauce, tabasco sauce, water

Taken from www.food.com/recipe/chicken-tortilla-soup-258010 (may not work)