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Tortilla Soup

This looks like a lot of stuff, but the recipe goes quickly, and is ready in about half an hour. Makes approximately 8 servings, with enough for seconds.
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Ingredients Method

Ingredients
  

  • 2 Tbl canola oil
  • 15 oz can diced tomatoes
  • 15 oz can dark red kidney beans
  • 4 oz can diced green chilies
  • ½ large onion chopped
  • 1-2 cups carrots diced
  • 1-2 zucchini diced
  • 1 cup frozen corn optional
  • 1 Tbl garlic chopped
  • 1 large handful cilantro chopped
  • 4 chicken breasts
  • juice of 1 orange 1 grapefruit, and 1 lime (or approx 1/4 cup each)
  • 6-8 cups chicken stock
  • 4 dashes hot sauce approximately
  • 2 cups rice dry, cooked separately
  • 8 oz cheddar-jack cheese shredded (if allowed)
  • adobo seasoning and black pepper to taste
  • tortilla chips if allowed

Method
 

  1. * Open up and drain all the canned vegetables - keep to the side.
  2. * Juice the fruits - keep to the side.
  3. * In a large stock pot, over medium-high heat, saute the onions and carrots using canola oil until the onions begin to get soft.
  4. * Add in the zucchini, garlic, kidney beans, chilies and tomatoes. Stir together, and let cook for about 5 minutes.
  5. * While that's cooking, cut the chicken breasts into small, bite-sized pieces. It's actually easier to do if the chicken is partially frozen.
  6. * Add the stock to the vegetables, and bring to a boil.
  7. * Once boiling, add in the chicken, and turn the soup down to simmer. Simmer 5-10 minutes.
  8. * Add in the frozen corn.
  9. * Turn off the heat, and add the hot sauce, fruit juice, and cilantro.
  10. * Taste and adjust seasoning if needed.
  11. * Put the cooked rice into each person's bowl, pour the soup over it, and top with broken up tortilla chips and shredded cheddar-jack cheese.