Chicken Tortilla Soup

Shaliese original

1 Tbls. butter

1 onion, diced

1 clove garlic, minced

1 can (15.5 oz) Bush's Chili Beans (Great northern beans in mild chili sauce), undrained

1 (14.5 oz.) can petite diced tomatoes, undrained

1 (4 oz.) can diced green chilis

3 cubes Knorr Chicken Bouillon

6 C. water

1 large chicken breast, cooked and diced

1/4 C. chopped cilantro

Juice from 1 small lime

For toppings

Cilantro

Tortilla chips

Sour Cream

Cheese, chedder or monterey jack

1. Heat butter in pot over medium heat.  Saute onions until translucent, then add garlic and cook for another 30 seconds.

2. Add chili beans, petite diced tomatoes, green chilis, chicken bouillon cubes and water.  Bring to a boil, then reduce to a simmer to 20 minutes.

3.  Add chicken, cilantro, and juice from one lime and continue cooking for another five minutes.

4.  Serve!

Comments:

I know it may not seem refined, but I started throwing stuff together the other night and this has been my favorite version of Chicken tortilla soup yet.  Hopefully I'll remember to make it again!