Chicken Tortilla Soup

This is a recipe I made a while ago (a couple of times) but thought it was appropriate as fall is now upon us and it's time to start making some warm comfort food. A long-time friend, whom we like to call Ms. Shelly, offered this recipe for my cook book. It's a bit spicy for me, so I just cut back on the jalapenos and top with plenty of cheese, sour cream and avocados!  Of course, the best part about it is that it makes plenty. I like to make the whole recipe and then divide it into freezer bags and store it for a later time. The key is to freeze it laying down, it will take up less room in your freezer.

Ingredients
1 Tbsp olive oil
1 large onion, diced
2 Tbsp minced garlic
3 cups chicken (or leftover turkey!)
2 cans diced tomatoes (Rotel has a type with chilies already in it)
4 cans diced green chilies (or less)
1 can diced jalapenos
1/2 tsp ground cumin
1/2 tsp chili powder (or less)
1/2 tsp salt
1/2 tsp pepper
3 cans chicken broth (adjust this amount if you like a stew vs. soup)
1 can corn
1 can black beans
1/2 bunch cilantro, chopped
2 tsp lime juice

Directions
1) Brown the garlic and onion with oil in a large stock pot or Dutch oven
2) Add chicken and continue to brown. Keep on eye on it so it doesn't burn! Add the tomatoes and chilies. Add the spices and chicken broth. Simmer all of this for about 15 minutes. Continue to stir occasionally so the bottom doesn't burn. (Can you tell I've burnt it a couple of times??)
3) If you're going to freeze some, divide it now. If you're going to eat it, add the cilantro and lime juice. (Add this fresh the next time you serve it).
4) Serve with tortilla chips, cheese, sour cream, avocado, etc. to your liking.

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