Worlds best chicken soup.

Chicken Tortilla Soup

Try and use the freshest spices you can for this, it does make a big difference. This is personally my favorite recipe. It's just so yummy and easy as heck to make. I've really gotten it down to the point that I could make it with my eyes closed.

You don't have to use the peppers, I don't always.

Vegetable oil spray

1 tsp. vegetable oil

1/2 cup chopped onion

2-3 cloves garlic, minced

4 cups chicken broth

15-oz. can pinto beans, drained

14 1/2 oz. can whole tomatoes

1 cup cubed cooked chicken

2 jalapeno peppers

1 tsp. ground cumin

1 tsp. plus 1/2 tsp. ground chili powder

1/2 tsp. dried oregano, crumbled

1/4 tsp. salt

1/8 tsp. black pepper

8 6-in. corn tortillas

2 green onions, thinly sliced

1. Spray large non-stick skillet with vegetable oil spray. Add 1 tsp. vegetable oil; heat over medium heat. Saute onion and garlic 2 to 3 minutes, or until onion is translucent.

2. Meanwhile, crush tomatoes; dice jalapenos. Add broth, beans, tomatoes, chicken, jalapenos, cumin, 1 tsp. chili powder, oregano, salt and black pepper to onions. Bring to boil over medium-high heat. Reduce heat; simmer, covered, 20 to 25 minutes, stirring occasionally.

3. Meanwhile, preheat oven to 350°F. Spray baking sheet with vegetable oil spray.

4. Cut tortillas in half, then into 1/4 in. strips. Place strips in one layer on baking sheet. Lightly spray strips with vegetable oil spray. Sprinkle with 1/2 tsp. chili powder. Bake 10 minutes, or until crisp.

5. To serve, ladle soup into bowls. Sprinkle tortilla strips over. Garnish with green onions. Makes 8 servings.

So sorry about the lack of pictures. This stuff won't even last long enough in my house to get one..

In total about 15 minutes to make. The chips are so good, I've made them on their own and I love them!