Cinco De Mayo Chicken Tortilla Soup - cooking recipe

Ingredients

1 large onion, chopped
2 tablespoons olive oil
1 (4 ounce) can chopped green chilies
3 garlic cloves, minced
1 jalapeno pepper, seeded and minced
1 1/4 teaspoons ground cumin
5 cups chicken broth
1 (15 ounce) can tomato sauce
1 (14 1/2 ounce) can diced tomatoes with onion and garlic, undrained
3 (5 ounce) cans white chicken meat, drained
1/2 cup fresh cilantro, minced
2 teaspoons lime juice
salt
pepper
Toppings
crushed tortilla chips
shredded cheddar cheese
shredded monterey jack cheese
sour cream

Preparation

In a large saucepan, sate onion in oil.
Add the canned chilies, garlic jalapeno and cumin.
Stir in the broth, tomato sauce and canned tomatoes with garlic and onion.
Bring to a boil.
Reduce heat; stir in chicken, and simmer uncovered for 10 minutes.
Add cilantro, lime juice salt and pepper.
Once served top with chips, cheese and sour cream if desired.