A super easy home made mexican style chicken tortilla soup recipe.
In a large sauce pot, over low-medium heat, melt the butter and add the onion. Cook until tender, about five minutes, then add the tomato paste. Allow the tomato paste to brown a bit and mix with the butter and onion.
Next add the broth, beans, corn, Rotel, jalapeno pepper, chili powder, and cumin. Bring to a slow boil, add the chicken, and then turn the heat down to low and simmer for about 30 more minutes.
Add the rice or small pasta and finish cooking the soup until the pasta is al dente.
Add salt and pepper to season and add the fresh lime juice. Spoon into separate bowls and top with some fresh cilantro, green onion, and crushed tortillas and enjoy!