Chicken Lime Soup

This soup is most definitely on my top five list. It is super yummy with all of the toppings and super easy.  

Chicken Lime Soup

Time: 20 min prep, 30 min cooking

Servings: 6-8, makes approx. 7 cups

From: Kraft Foods.com

Ingredients:
1 can (14-1/2 oz.) diced tomatoes, undrained
1- 1 1/2 cup chopped onion
1-2 Tablespoon chopped chipotle chili peppers, or to taste-see notes
3-4 cloves garlic, minced
2 tsp. dried oregano leaves

2 tsp. dried basil

1-1/2 Cup shredded cooked chicken

1-1/2 qt. (6 C.) chicken broth

1/2 Cup fresh lime juice

2 cups frozen corn

Salt and black pepper

1 Cup Shredded Cheddar & Monterey Jack Cheese

1/2 Cup chopped cilantro

Tortilla Chips

Sour Cream

Lime wedges

Directions:

Mix tomatoes, onion, chili peppers, garlic, oregano and bay leaf in 4-qt. sauce-pot. Cook on medium-high heat 10 minutes, stirring occasionally. Add chicken, chicken broth, lime juice, and corn. Bring to boil. Reduce heat to medium-low; simmer 30 minutes. Season soup with salt and black pepper to taste. Serve in soup bowls topped with cheese, sour cream, lime, cilantro, and tortilla chips.

Notes: 

Do not cook this in a crock pot!!! It does not taste the same at all! I use canned chipotle peppers. They can be found on the Mexican isle by the canned green chilies. These are super spicy. I usually only use one pepper. Cut the pepper in half only on one side of the pepper and scrape away the seeds. You must remove all of the seeds to remove most of the heat, spice. I then use two knives and chop it up until it is almost like a paste. It is better to add a little and then serve the rest of the chopped pepper on the side for those who want extra heat.