Chicken Tortilla Lime Soup

In the bottom of a 6 quart stock pan, drizzle canola oil. Bring to medium heat. Cut chicken into bite sized pieces and add to the hot oil. Salt and pepper generously. Cook and then stir/rotate chicken pieces after 2-3 minutes. Continue to heat until chicken pieces are cooked through. Add in the chopped vegetables (onion, garlic, green pepper, red pepper, jalapeño pepper, and celery) and cumin, hot sauce and lime juice. Cook 10 more minutes over medium heat, stirring occasionally. Once vegetables are softened, add in chicken stock/broth. Stir to combine. Add the crushed tortilla chips and stir. Simmer over low heat at least 15 minutes and up to 3 hours.

Serve with additional tortilla chips, sour cream and cilantro.