Tortilla Soup

1 Rotisserie chicken, shredded (I just used some chicken breast that I shredded, about 4 per recipe)
8 cups chicken broth
2 14 oz. cans pureed tomatoes
3 red bell peppers, diced small
2 sweet onions, diced small
2 7 oz. cans green chilies
1 TBS (heaping) fresh minced garlic
1 1 lb. jar salsa
3 cups frozen corn (I used canned)
1 can white beans drained and rinsed (I used Great Northern Beans, and for 2 recipes I used 3 cans)
1 tsp cumin
1/2 tsp each S&P
1/2 c fresh lime juice (3 limes)
1 bunch cilantro, chopped

Garnishes:
grated cheese
avocado
sour cream
tortilla chips

Saute red peppers and onion in small amount of oil. Add broth. Add pureed tomatoes, green chilies, garlic, salsa, and chicken. Simmer 20 minutes or so. Add corn, beans, cumin, salt and pepper. After soup returns to simmering add lime juice and cilantro leaves. Serve with garnishes.

This recipe makes a huge batch. I made 2 recipes to divide among the 4 families.