SPICY TORTILLA SOUP

5 CANS CHICKEN BROTH
1 PACK OF BONELESS CHICKEN BREASTS        
1 ONION, FINELY CHOPPED
2-4 CLOVES GARLIC, MINCED          
JUICE OF 2 LIMES
2 14-OZ. CANS CHOPPED TOMATOES
1 CAN OF CHOPPED ROTEL TOMATOES - MEXICAN OR REGULAR   
1 4-OZ. CAN CHOPPED GREEN CHILIS   
1 BUNCH OF FRESH CILANTRO CHOPPED    
1 TSP GROUND CUMIN
2 TSPS. ITALIAN SEASONING
BROKEN TORTILLA CHIPS
SHREDDED MONTEREY JACK CHEESE

Bring the chicken broth to a slow boil in a large pot.  
Add the chicken breasts and simmer until cooked.  
Remove chicken from the broth and set aside.

Add the onion, garlic and juice of 2 limes to the broth 
and cook until the onions are tender.  Add the tomatoes, 
green chilies, cumin and cilantro.  
Continue to simmer.

Tear or chop the chicken into bitesize pieces and add 
back to the pot.
Let simmer for 20 to 30 min.

Serve over broken chips and shredded cheese.

Variation:  Add 
1 can of Black Beans - drained
1 can of Whole Kernel Corn - drained
2 Zucchini - chopped