I love Mexican food and though I'm generally not a big soup eater, I do enjoy chicken tortilla soup, especially on chilly days. This recipe I found on RecipeZaar is a great version that is pretty simple to make. Since I'm not a fan of creamed corn, I substituted cream of chicken soup, which worked well.
* 2 large chicken breasts, cooked and shredded
* 1 medium onion, finely chopped
* 1 tablespoon sugar
* 1 bunch cilantro, stems removed and finely chopped
* 32 ounces chicken broth
* 1 (12 ounce) can spicy v8 juice
* 1 tablespoon chili powder
* 1 tablespoon ground cumin
* 1/2 teaspoon cayenne (or to taste)
* 1 (10 ounce) can rotel
* 1 (15 ounce) can cream-style corn or cream of chicken soup
* 1 (8 ounce) can sweet corn, drained
* 1 (15 ounce) can pinto beans, drained
* shredded mexican cheese
* sour cream
* avocado, diced
* crushed tortilla chips
* lime wedge
For chicken: place raw chicken breasts in large soup pot and cover about 1/2 inch with water or chicken broth. If you use just water add a little salt, if you use chicken broth be sure to strain it and save it for soup broth. Bring chicken in water/broth to a boil, slightly reduce heat and boil about 10-15 minutes until chicken is cooked through.
While Chicken is cooking, de-stem cilantro and finely chop, save for end.
Remove chicken and set aside to cool for shredding.
Strain and save broth for stock (if used water dump it).
Rinse soup pan and put back on stove on medium heat, add chopped onion and sugar and cook onion in sugar until medium to dark brown, it will get dry and sticky.
Add 32 oz Chicken broth, V8, Chili Powder, Cumin, Rotel, Cream Style Corn, Corn Niblets, Shredded Chicken and cayenne to taste.
Bring to a slight boil reduce heat and cook about 5 minutes.
Add drained Pinto Beans and cook another 5 minutes.
Add Cilantro and stir.
Serve soup over broken tortilla chips and garnish with Shredded Cheese, Sour Cream, Avocado and fresh squeeze of lime.