Chicken Tortilla Soup.

I made this one yesterday for Cinco de Mayo, and it was delicious. It makes a LOT. Probably 20 servings. But it just gets better in the fridge!

Chicken Tortilla Soup

Either one rotisserie chicken, deboned & shredded OR 5-6 cooked chicken breasts, shredded
Two 32-oz. boxes of good chicken stock (Kitchen Basics brand preferably)
2 medium onions, diced
1 cup rice, uncooked
Two 28-oz. cans petite diced tomatoes
1 can Rotel tomatoes (I prefer the Mexican flavor)
1 12-oz. bag frozen white corn
1 7-oz. can diced green chilies
1-2 cans black beans, drained & rinsed
Juice of two limes
4 TBSP cumin
1 cup heavy cream
Shredded cheese - cheddar, monterey jack, or any sort of blend

Tortilla chips
Sour cream
Fresh cilantro
Salsa
Avocado pieces, or guacamole
Additional shredded cheese

In a very large pot, add two boxes chicken stock and two diced onions. Bring to a boil, then add uncooked rice. Reduce heat to medium, cover, and let cook for about 20 minutes, until rice is done. Then add diced tomatoes, rotel, frozen corn, black beans, green chilies, lime juice, cumin, and chicken. Let all simmer together for about 15 minutes. Remove from heat and stir in heavy cream and about 1 cup shredded cheese. (If soup becomes too thick, you can add extra chicken stock.)

Serve over with tortilla chips, with a topping bar of optional ingredients.

(If all of your family enjoys cilantro, then add some fresh into the soup as it cooks. Otherwise, hold it out and use as a topping option, as some people really dislike it.)