Chicken Tortilla Soup

1 Large onion, minced
6 Garlic cloves, minced

2 Tablespoons Olive Oil 
2 Tablespoons Butter
2 cans Rotel
1 Tablespoon Cumin
1Tablespoon Chili Powder
2 teaspoons Salt
3 Dried Bay Leaves
4-5 cups Chicken broth, divided
16 oz Frozen Corn

2 cups Rotisserie Chicken, shredded
I Bunch of Cilantro, minced

2 Limes, juiced
1 bag Tortilla Chips
8 oz Sour Cream
2 cups Shredded Cheese

Saute onion and garlic in oil for 3-4 minutes to bring out flavor.

Add Rotel. Sauté for an additional 2-3 minutes.

Add the cumin, chili powder, salt and bay leaves and stir.

Pour in 3 cups of the chicken broth. Bring to a boil then simmer for 30 minutes.  20 minutes into the simmer pour in another 1-2 cups of broth.  Do not stop the timer.  Raise temperature to high till comes to a boil then reduce back to a simmer.  Let it continue to simmer till the 30 minutes is up.  There should be about 7 minutes left.

Remove from heat and immediately add the frozen corn, stir.

Add the chicken, cilantro, and lime juice, stir again.

Serve soup with a handful of crushed tortilla chips, a dollop of sour cream, and a sprinkle of cheese in each bowl.  

Note:  You can make your own crispy tortilla strips.

12 flour tortillas

Fill a large frying pan with approximately 3/8 inch of vegetable oil. Heat the oil on medium high. The oil is ready when a small piece of tortilla placed in the oil bubbles immediately and browns quickly, in less than 30 seconds.  

While the oil in heating, cut tortillas in half, and then cut each half into 3/8 inch wide strips.  

Once the oil is hot, place as many tortilla strips as possible into the pan to form a single layer. They will brown quickly.  Flip strips as needed and remove from oil onto a plate lined with paper towels once browned. Repeat until all the strips are fried.