Chicken Tortilla Soup
2 medium onions, chopped
2 jalepeno peppers, diced (this does not make it spicy, it gives it flavor)
4 cloves minced garlic
4 boneless skinless chicken breasts (or about 1.5 lbs of chicken tenderloins)
2 (14.5 oz) cans diced tomatoes
2 cans Rotel (original)
2 cans tomato soup
2 cans chicken broth
1 can water
1 can whole kernel corn
2 tsp cumin
2 tsp chili powder
1 tsp salt
1 tsp lemon pepper
4 Tbsp Worcheshire sauce
Boil chicken, drain, and shred or chop. Place in large pot. Saute onion, jalepenos, and garlic, then add to chicken. Stir in the rest of the ingredients. Add more broth if needed. Simmer 1 hour. Serve with chips (tortilla chips), grated cheese, and avacados (optional).
