Chicken Tortilla Soup

It's fall... time to get out the big soup pot and start simmering away! This is a good and easy version of this soup, (not Cafe Rio's, but still yummy.) I like to serve it with tortilla chips, shredded cheese and a small dollop of sour cream.

Chicken Tortilla Soup

1small onion, chopped

2 tsp minced garlic

2 Tb oil

1 (16 oz) can Mexican stewed tomatoes

1 (42 oz) can/box chicken broth

1 lb. chicken- boneless, skinless, cut into 1/2" chunks

2 cups frozen corn

1 tsp lime juice (or more to taste)

1/2 tsp cayenne pepper

1 tsp chili powder

1 tsp salt

Cook onion in oil. Add garlic and saute 2 to 3 minutes. Add tomatoes, spices and broth. Bring to a boil. Reduce heat and simmer 10- 15 minutes. Stir in chicken and corn. Continue to cook 10- 15 minutes or until chicken is done. Add lime juice. Serve hot.