Chicken Tortilla Soup

Chicken Tortilla Soup

2 or 3 large chicken breasts, bone and skin on
1 large onion, shopped
3 cloves garlic, minced
1 large jalapeno, diced
1 can Rotel tomatoes
1 can tomato sauce
1 can Ranch Style Beans or Chili Beans in sauce
6 cups chicken broth (canned or from boiling chicken)
8 oz frozen white corn
1 cup fresh chopped cilantro, plus more for garnishing
Juice of one lime
4 corn tortillas, torn into pieces
Crushed corn chips

In one pot, boil the chicken in salted water. In another 5 qt pot, saute onion, garlic and jalapeno in cooking oil until tender. Add the tomatoes, beans and broth and bring to a boil. Add corn, tortillas and cooked shredded chicken and simmer for 30 minutes. Add lime juice, salt and pepper to taste and fresh cilantro. Remove from heat and serve topped with crushed tortilla chips and more chopped cilantro.