Tortilla soup

I have to ask my colleague why this is called tortilla soup when there are no tortillas in it. Anyways, what's in a name? I enjoyed this lip-smacking, give-me-more response arousing soup in the holiday potluck at office, this Christmas season. My colleague was kind enough to share his recipe with me and from then onwards I haven't stopped making this soup at the drop of a hat.

Main Ingredients:

4 chicken breasts - cooked and cut into sizeable chunks. (I usually rub ginger and garlic paste and some salt to the chicken before cooking it.)

1 large jar Mountain beans -(Alternatively, 2-3 cans of Great Northern Beans, drained)

1 medium size jar Chi Chi Salsa (hot or medium spice level)

1/2 bar or 4 oz. Monterey Jack Cheese

1/2 bar or 4 oz. Monterey Jack Jalapeno Cheese

1 regular size can Chicken broth ( best is if you can use the broth in which you previously cooked chicken.)

Onions - 1 small bulb (finely cut)

Olive oil - 1 tsp

Cilantro - 1/2 cup (optional)

Black pepper powder - 1tsp (optional)

Preparation time: 5 mins
Cooking time: 10 mins

In a deep crock pot/vessel, heat olive oil and saute onions. Before the onions turn brown, add salsa and let it simmer on low. Then add beans and cheese. Cook on low heat until the cheese melts and soup is heated through. Add cooked chicken chunks and heat the soup on medium/high. Take care that nothing sticks to the bottom of the pan and for that you need to stir the contents with a ladle or spoon. Switch off the stove. Garnish with cilantro & black pepper powder before serving the piping hot soup.

Ummm!