Chicken Tortilla Soup

This recipe, like many that I use, came from someone else.  I got it from a co-worker, but it has become one of my staple recipes, especially when cooking for a crowd.  It is super easy to throw together.  I like to grill up several pounds of chicken to store in the freezer for recipes like this; it makes the prep time very short (about 15 minutes).  I love using my Ninja to cut the prep time even more, but a good 'ole fashioned knife and cutting board will do the job just as well.

Ingredients:

2 tsp. olive oil
1 small onion, chopped 

1 can chopped green chiles

2-3 cloves garlic, finely diced

1 lb. diced or shredded chicken, cooked
1/2 tsp cumin
4 cups water

4 chicken bouillon cubes
2 cans Great Northern white beans (can also use pinto)
1 jar Salpica Cilantro Green Olive Salsa
2 Tbsp chopped cilantro
1 can evaporated milk


Directions:

1.  I use my Ninja to chop the onions.  Saute the onions in the olive oil for a few minutes.  Add the green chiles, stir, and cook until bubbly.  Add the garlic.  Saute for a couple minutes.
2. To chop the cilantro, put a cup of the water in the Ninja with the cilantro.  Pulse several times to chop really fine.
3. Add the chicken, cumin, 3 cups water, chicken bouillon, beans, salsa, and water/cilantro mixture.  Let simmer for about 15 minutes or put in a crock pot to keep warm for several hours.
4. Add the evaporated milk right before serving (the soup won't get its creamy look until after the milk is added).  I love this soup served with chopped avocados and tortilla chips.