Chicken Tortilla Soup

 This is my new favorite soup.  I love soup, but this one is number one on my list, at least this month.  It's even better the next day, too.  The corn tortillas have a chance to thicken up a little, almost like little homemade noodles.

In my large family, I have to double or triple the recipe (depending on how many leftovers I want).  I have used rotisserie chickens from the store, canned chicken, leftover chicken and fresh chicken....it all works, so use what is convenient.  I have used cans of Rotel, but on days when there was none in the pantry, I have used diced tomatoes and a jar of salsa.  This is a very forgiving recipe.

Chicken Tortilla Soup:
4-6 green onions, chopped
2 cloves garlic, minced
1 can chopped green chiles
1/2 stick butter (or 1/4 cup olive oil)
2 14 ounce cans tomatoes with chiles (like Rotel)
2 14 ounce cans chicken broth (or 4 cups homemade)
1 cup chopped cooked chicken
1 8 ounce brick cream cheese
4 small corn tortillas, cut into small squares
salt and pepper to taste
1/2 tsp cumin
1/4 tsp garlic salt
garnishes: fresh cilantro, sour cream, cheddar cheese
In a stockpot, saute the green onions, garlic and green chiles in the butter or olive oil.  When soft, add the tomatoes and chicken broth.  Bring to a boil.  Add the chicken and simmer 20 minutes.  Add the cream cheese and tortillas, stirring to melt the cream cheese.  Add the seasonings, stir through and serve.

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