Chicken Tortilla Soup (the recipe that started it all)

• 3 or 4 chicken breast halves
• 1 garlic glove, minced
• 2 Tbsp. butter
• 2 14 1/2 can chicken broth
• 2 14 1/2 cans diced tomatoes
• 1 small can Rotelle with lime and cilantro
• 1 Tbsp. dried cilantro or 1  bunch fresh
• 2 Tbsp. ground cumin
• 1 Jalapeno diced
• 4 tortilla shells, fajita size

Bake the chicken breast, boneless/skinless, at 400 degrees for 30 minutes. Meanwhile take your tortilla shells and spray both sides with nonstick cooking spray, Pam for instance, and place on a baking sheet. When you remove your chicken put the baking sheet with the tortillas on in it in the oven and bake for about 10 minutes. Flip half way through. When they are nice and crispy they are done.

Melt 2 Tbsp of butter in a large stock pot. Saute your garlic on low until slightly brown. Dice or shred your chicken and add to the pot. Add the rest of your ingredients, except tortilla shells, and bring to a boil. Lower the heat and let the soup simmer for 15-20 minutes.

Top each bowl with the tortilla shells, broken up. Cheese and sour cream is optional. Enjoy!

*Tips*
You can buy garlic preminced in a jar and jalapenos sliced in a jar to help save on time.
No Rotelle on hand?  You can substitute with one cup of salsa.
Low sodium chicken broth will help make this a healthier dish.
Also, tortilla chips work just fine in replacing the baked tortilla shells.