Chicken tortilla soup is very easy to make and is a perfect blend of tasty chicken soup and crunchy corn tortilla chips. You can use purchased tortilla chips for this soup, instead of making them from scratch at home. This soup is high in nutrition; it includes high protein in the form of chicken and vitamins, minerals, and fiber in the form of vegetables. Recipe 1 Ingredients

• 4 cups chicken stock
• Corn tortilla chips
• 1½-2 tbsp. lime juice
• Vegetable oil
• 1 can (14.5 oz.) diced tomatoes with juice
• ½ cup Monterey Jack cheese or Mexican blend (shredded)
• ½ Jalapeno pepper (finely chopped; optional)
• 1 cup chicken (cooked; chopped)
• 1 can (4 oz.) mild green chili (undrained)
• ¾ cup corn kernels
• 2 tbsp. cilantro leaves (chopped)
• 1 medium-sized carrot (diced)
• 2 green onions (chopped)
• ½ tsp. ground black pepper
• Salt, to taste

Directions Combine the chicken stock with the tomatoes, jalapeno, lime juice, green chilies, green onion, cilantro, carrots, and corn in a large saucepan. Bring it to a boil and then let it simmer for 40 minutes. Toss in the chicken and cook for another 5 minutes. Serve the soup in soup bowls topped with tortilla chips and shredded cheese. Recipe 2 Ingredients

• 2 tbsp. extra virgin olive oil
• ½ cup fresh cilantro leaves (coarsely chopped)
• 2 medium-sized white onions (diced)
• ½ cup Jack cheese (shredded)
• 2 garlic cloves (minced)
• 2 avocados (peeled, halved, pitted, and diced)
• 2 jalapenos (seeded; minced)
• 1½ cups chicken (cooked; shredded)
• 3 ripe medium-sized tomatoes (chopped)
• 8 corn tortillas (cut into ⅛'' thick strips)
• 1 quart chicken stock
• 2 tbsp. canola oil
• Salt and freshly ground black pepper to taste
• 1 lime (cut in wedges)

Directions Add the olive oil to a saucepan and place it on medium heat. Toss in the garlic, onions, jalapenos, and tomatoes, with a gap of about 2 minutes between each addition. Cook them for 10 minutes until you get a paste-like consistency. Then, pour in the chicken stock, and season the concoction with the salt and pepper. Bring it to a boil and then let it simmer for 20 minutes. Meanwhile, add the canola oil to a skillet, and place it on medium heat. When the oil starts to smoke, fry the tortilla strips in batches until they turn crisp. Transfer them to paper towels, and sprinkle them lightly with salt. Pour the soup into 4 soup bowls, and add some shredded chicken to each bowl. Add the diced avocado, fried tortilla strips, and cheese to the soup. Garnish it with the cilantro, and serve with lime wedges. Recipe 3 Ingredients

• 4 cups chicken broth
• Flour tortillas (sliced in strips and fried in oil)
• 1 lb chicken breasts (skinless; boneless)
• 2 tbsp. Worcestershire sauce
• 1 tbsp. lemon pepper
• ½ tsp. hot sauce
• 1 onion (chopped)
• 1 tbsp. cumin
• 1 tbsp. garlic (chopped)
• 1 tbsp. chili powder
• 2 tbsp. vegetable oil
• ¼ cup flour
• Sour cream (optional)
• 1 lb. (16 oz.) Velveeta Cheese, any flavor
• 1 can (15 oz.) whole kernel corn (drained; optional)
• 2 cans (10 oz.) diced tomatoes with green chilies (undrained)

Directions Combine the chicken, lemon pepper, and chicken broth in a slow cooker. The chicken should be submerged in the chicken broth. Cover the cooker and let the mixture cook for 5 hours over low heat. Then, take out the chicken breasts, and leave the broth in the cooker. Once the chicken has cooled, shred it. Combine the oil, garlic, and onion in a saucepan, and sauté over low heat. Then add the flour to the pan, stir, and remove it from the heat. Mix this mixture with the shredded chicken, and add it to the broth in the slow cooker. Add the chili powder, cumin, hot sauce, Worcestershire sauce, corn, Velveeta cheese, and diced tomatoes to the cooker. Cook for another 2 hours and stir occasionally. Serve the soup in bowls and top it with a scoop of sour cream and tortilla chips.