Chicken Tortilla Soup

Perfect lunch on a cold day! Even my two year old ate every last drop! 

Ingredients:

2 tbs oil canola oil + 2 tbs butter

1 ½ cup diced white or yellow onion

1 bunch of green onions, washed & finely chopped

1/2 bunch of cilantro, washed & finely chopped

1 jalapeños, seeds removed, diced

4 garlic cloves, crushed

1 tbs paprika

1 tsp dried mexican oregano

½ tsp cayenne pepper

1 tsp sugar

6 roma tomatoes, blanched, peeled and diced, about 2 cups

2 cups of chicken stock

2 cups of tomato juice

4 cups of shredded chicken (I used a rotisserie chicken)

½ cup lime juice – from 2 large limes

Salt and pepper to taste

Garnishes: grated monterrey jack cheese and  tortilla chips. 

Instructions:

  

Wash and chop all vegetables. Blanch and peel tomatoes. Heat the oil and butter in large pot, add the onions, green onions, cilantro, jalapeños, crushed garlic, paprika, cayenne pepper, mexican oregano, sugar, salt and pepper. Mix well and cook on medium low heat for about 15 minutes or until softened. Add the peeled diced tomatoes and cook for another 15 minutes. Add the chicken stock, tomato juice and shredded Chicken. Bring to a boil, reduce the heat and simmer for 30 minutes. Add the lime juice and remove from the heat.  Serve garnished with monterrey jack cheese & tortilla chips.

Adapted from laylita.com - I also borrowed the photo since my kids gobbled it up before I could snap a picture.