Aletheas Spicy Tortilla Soup

• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 tablespoon vegetable oil
• 6 cups chicken broth
• 1 12 cups fresh green chilies
• 1 12 cups fresh tomatoes, diced
• 14 cup cilantro, chopped
• 12 teaspoon ground cumin
• salt and pepper
• 12 tablespoon fresh lime juice
• 1 cup cooked chicken, diced

1. In a saucepan, saute the onions and garlic in the vegetable oil until soft.
2. In a large pot, combine the remaining ingredients, except the cheese and tortilla strips.
3. Add onions and garlic.
4. Simmer over low heat for one hour.
5. TO SERVE: Ladle soup into individual bowls up to 3/4 full.
6. Sprinkle with tortilla strips and cheese.
7. Garnish with cilantro sprigs or chopped jalapeno.
8. Serve with hot flour or corn tortillas.

onion, garlic, vegetable oil, chicken broth, green chilies, fresh tomatoes, cilantro, ground cumin, salt, lime juice, chicken

Taken from www.food.com/recipe/alethea-s-spicy-tortilla-soup-371473 (may not work)