Green Chili Chicken Tortilla Soup Recipe

**All amounts approximate - I always cook "to taste"**

Ingredients:

2 or 3 meduim chicken breasts
1 tbsp olive or vegetable oil
1 medium yellow or white onion, diced
~1 tbsp garlic, minced
1 small can diced green chilis
1 small can (or 2 fresh) diced jalepeno peppers(you can add or lessen the jalepeno to your preferred level of spiciness)
2 or 3 small corn tortillas, cut into strips
32 ounce carton of chicken stock (may need more)
1 can white beans, drained
1 large zucchini, diced
1 cup frozen corn, thawed
1 medium can Herdez Salsa Verde
~ 1 tbsp lime juice
Tabasco green pepper sauce to taste
Salt and pepper to taste

1. Boil chicken until nearly done, let cool and shred, set aside
2. In a medium soup pot, saute onion and garlic in oil until tender
3. Add green chilis and jalepenos, cook until tender, season with salt and pepper
4. Add tortilla strips and cook until they begin to break down (the strips will dissolve completely while the soup simmers, thickening the broth)
5. Add broth, salsa, lime juice, tabasco, beans and chicken, bring to a boil and then turn down to a simmer.
6. Simmer for 15 minutes or until tortillas are nearly dissolved
7. Add zucchini and corn, simmer until vegetables are tender and chicken is completely done

** Disclaimer: I also cook "by feel" so my instructions are not scientifically tested, results may vary.