Mexican Tortilla Soup Recipe

• 3 (14 1/2 ounce.) cans chicken broth
• 1 c. minced cooked chicken
• 4 c. (4 ounce.) minced green chilies, liquid removed
• 1 c. minced onions
• 1 c. minced tomatoes
• 1 teaspoon cilantro leaves
• 1 teaspoon chili pwdr
• 3/4 teaspoon cumin
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon warm pepper sauce
• 1 pkg. frzn vegetable mix of corn, red peppers and green peppers
• 1 c. crushed tortilla chips
• 1 1/2 c. shredded Monterey Jack cheese

1. In large saucepan, combine chicken broth, chicken, green chilies, onions, tomatoes, cilantro, chili pwdr, cumin, salt, pepper and warm pepper sauce.
2. Bring to a boil.
3. Reduce heat and simmer uncovered 10 min.
4. Stir in vegetables.
5. Simmer again 20 min, stirring occasionally.
6. Stir in 1 c. crushed chips and cheese.
7. Heat till cheese melts, stirring frequently.
8. Garnish with additional chips.
9. 6 (1 1/2 c.) servings.

chicken broth, chicken, green chilies, onions, tomatoes, cilantro, chili pwdr, cumin, salt, pepper, warm pepper, vegetable mix of, tortilla chips, shredded monterey jack cheese

Taken from cookeatshare.com/recipes/mexican-tortilla-soup-54465 (may not work)