Submitted by Nadia Miller of Texas
1 small onion finely chopped
6 cups chicken broth
2(14-ounce)cans diced tomatoes
1(4-ounce) can of chopped green chilies
1 jalapeno pepper chopped (optional)
salt and pepper to taste
1 teaspoon sugar juice
1 cup chopped cooked chicken
1 cup shredded monterey jack cheese
1 can of corn
Combine the onion and chicken broth in a 6-quart kettle over high heat and bring to a boil.
Reduce heat and simmer, uncovered, for 10 minutes. Stir in the undrained tomatoes, undrained green chiles, jalapeno pepper, corn, salt, pepper, sugar,l ime juice and chicken.
Simmer, covered, for 30 minutes, adding water if soup becomes too thick.
At serving time, place a handful of tortilla chips and a rounded tablespoon of shredded cheese in each soup bowl and fill with very hot soup. Garnish with cilantro and serve immediately.
6 to 8 servings.