CHICKEN TORTILLA SOUP

From Brenda Funderburk

2 jalapenos
1 whole chicken (you can go the easy route and use a rotisserie chicken)
1 diced onion
1 diced green bell pepper
2 packets of mild taco seasoning
2 teaspoons cumin
½ minced garlic clove
2 cans of Rotell™ tomatoes
1 large can of stewed tomatoes
1 bunch cilantro (some for garnish)
5 limes (some for garnish)
Sour cream (for garnish)
Grated Cheese (for garnish)
Tortilla Chips (for garnish)

Prepare chicken, place in large pot. Cover with water, add 2 whole jalapenos and boil for 1 hour. Remove chicken and jalapeno, set aside. Strain with a colander twice, reserve. Once chicken has cooled to handle, de-bone and de-skin the chicken, place bite-size pieces into broth. Place broth and chicken into the refrigerator until chicken fat comes to top and skim. Sauté onion, bell pepper, and one boiled jalapenos (remove seeds). Add sautéed vegetables, cumin, garlic, tomatoes, some cilantro and 1 lime. Simmer for 30 minutes. Serve with garnishes.