Chicken Tortilla Soup

1/2 large onion

1/2 bell pepper

cilantro

1 serrano pepper

1 large or 2 small tomatoes

1 can of mexi-corn (corn with bell peppers)

1 - 2 chicken breasts (cooked) - omit this and add beans if you want to make this vegetarian. 

Tortilla soup spice mix

Water

Shredded cheese (I like manchego)

1/2 lime

crushed tortilla chips

I love this for the end of the week when I need to use up left-over ingredients. Super fast and delicious. Be careful how much of the seasoning package you use, as it is very high in sodium. I use about half of the recommended amount. 

In a large pot, heat oil. Add onion and bell pepper. 

Chop the tomatoes. I use a serrated knife for this. Add tomatoes to the pot. 

Carefully remove seeds from serrano pepper. I enjoy this soup as flavorful and a little spicy. If you can't handle the spice, omit the serrano all together. If you are insane about spice, leave the seeds in - at your own risk. 

Some people wear laytex gloves while dealing with the pepper. I wash my hands immediately after handling it. Whatever you do, don't deal with the pepper and then touch your eyes. You'll be sorry. 

Chop the pepper.

Add the pepper and cilantro to the pot. 

Stir and then add the can of corn. 

Slice the chicken breasts into long strips. Add to the pot. 

Add the seasoning to the pot. You don't need to add all of it to make it flavorful. Be sure to check out how much sodium is in your seasoning. 

Stir. 

Add water to cover the ingeridents. 

Cover with a lid and let it boil for 15 minutes. 

In the bowls you will serve the soup in, add shredded cheese to the bottom of the bowl. This way, when the hot soup is added, the cheese will melt and be a delicious surprise at the bottom. 

Ladle the soup into the bowls. Squeeze lime juice on top and then add the crushed tortilla chips. 

Enjoy!