I was looking at the TortillasAndOranges.com archives tonight and realized I have a surprisingly low amount of soups on record. Why not give you my favorite? This is a great Monday meal. The chicken simmers in the crockpot and at the end, you throw everything together in a big pot. Now I know there are a lot of Mexican tortillas soups out there. I prefer this recipe for two reasons. 1) It’s easy. 2) The ingredients are simple. I make this on days when I know we’ll have company for dinner but know I’ll have no time to cook. It’s a keeper.

Mexican, Tortilla, Chile and Lime Soup (Thanks to Saydria for showing me this gem.)
1 Tablesp. Vegetable oil
1 large onion, chopped
2 cloves garlic, finely chopped
8 cups chicken broth
1-14.5 ounce can recipe-ready diced tomatoes
1 can black beans (drained)
Frozen corn
½ cup fresh lime juice
4 chicken breast cooked (in slow cooker with salt, cumin and chili powder to taste).  Shred chicken when finished cooking.

Heat vegetable oil in large saucepan over medium-high heat.  Add onion and garlic; cook, stirring occasionally, for 3-4 minutes or until onion is tender.  Add broth, tomatoes, chilies, lime juice, corn and beans.  Salt to taste.  Bring to a boil.  Reduce heat to low; cook, uncovered, for 8-10 minutes.  Add chicken, heat through.  Garnish with fresh lime wedges, cilantro, sour cream, cheese, tortilla chips and avocado.

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