With the cold weather outside and a need to have an easy to make dinner, I decided to grab what ingredients I could remember off-hand for the Turkey Tortilla Soup I made after Thanksgiving. Only this time I wanted to try making it a bit fuller-bodied.

The variation tonight turned out great. As planned last time, I doubled the batch. I also used chicken thighs instead of turkey since it was cheaper at the store. :)

2 medium onions, chopped
3 jalapeno peppers, seeded and chopped
2 stalks celery, chopped
8 cans chicken broth
2 pounds chicken, shredded or cubed into small bits.
2 large tomato, chopped
1/2 – 1 cup frozen peas or corn
8 oz fusilli pasta
4 tablespoons lime juice

1) [skip this step if using leftover chicken] Spray skillet with olive oil and cook cubed chicken until cooked through. Set aside.
2) Spray bottom of large stockpot with olive oil. Saute the onions, celery & chilis until tender, but not brown.
3) Add broth, chicken, noodles, and peas. Cover and simmer for 40 minutes. Add additional time if needed until pasta is soft.
4) Add tomato. Simmer 5 more minutes. Stir in the lime juice.
5) Taste and adjust seasoning as needed.
6) Ladle into bowls and serve hot.

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