Chicken Tortilla Soup Recipe

Directions:

1. Clean and rinse the chicken and chop into bite sized pieces
2. Mix first seven ingredients in a bowl, cover and refrigerate over night
3. Char the outside of the Anaheim chili, tomatoes and corn
4. Chop charred veggies into bite sized pieces, set aside
5. Heat a medium soup pot on medium/high heat and dump chicken, marinade and all into the pot and cook until half way cooked
6. Pour in chicken broth and bring pot to a boil then reduce to a simmer and add charred veggies and simmer for 10 minutes
7. Heat remaining olive oil in a small frying pan
8. Add strips of corn tortilla and cook until light brown and set to drain on a paper towel
9. Just before serving soup add about 6-10 dashes of Tobasco sauce and top with cheese, onions, cilantro and a squeeze of lime.