FIRE ROASTED CHICKEN TORTILLA SOUP
"This recipe is a "Soup Off" award winner and a favorite of friends and family. You can adjust the heat by the amount of jalapeno you add or you could also add some ground cayenne pepper. This freezes well and is great on day 2. This would also work with leftover turkey. You may need to adjust the salt depending on the brand of broth you use, taste as it cooks to judge...."
INGREDIENTS
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1 Rotisserie Chicken (around 5 or 6 cups of chicken)
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2 Cups fire roasted corn (I use Trader Joes)
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1 Medium onion, chopped
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1 Bay leaf
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3-4 Cloves garlic, pealed
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2-3 Jalapenos rough chopped (I remove seeds)
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12 Cups chicken broth
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2 16 oz Cans fire roasted (this is critical) tomatoes
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6 Limes (4 for juice 2 for garnish)
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4 Tablespoons olive oil
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Chipotle powder to taste (I start with just a pinch)
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Sea salt and ground black pepper to taste
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1 Bag of Donkey Chips (or your favorite tortilla chip)
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