Linda'S Special Chicken Tortilla Soup - cooking recipe

Ingredients

6 chicken thighs
1 onion, chopped
2 garlic cloves, chopped
2 tablespoons olive oil
2 teaspoons cumin
1/4 cup lime juice
1 (16 ounce) jar salsa verde (Tomatilla Salsa)
4 cups chicken broth
2 cups water
12 corn tortillas
2 cups monterey jack pepper cheese, shredded

Preparation

Cook chicken until done. Remove skin and bones and cut chicken into small chunks.
In a large pot, saute onion and garlic in olive oil. Add chicken chunks, cumin, and lime juice and mix well over medium heat. Add tomatilla salsa, chicken broth, and water, and stir well. Simmer over medium heat for 20 minutes.
Cut corn tortillas into strips, place on baking sheet, spray with cooking spray. Bake in 400 degree oven about 10-15 minutes or until crispy.
To serve, place some crispy tortilla strips in a bowl, top with some shredded pepper-jack cheese, and top with hot soup.