Chicken Lime (Tortilla) Soup

Chicken Lime (Tortilla) Soup
(thanks to my friend Allison Sovereign--I copied this recipe from her book when I visited her last year in AZ)
4 chicken breasts, cooked & cubed/shredded
1 onion, diced
16 oz. can of diced tomatoes
10 oz. can tomatoes with diced green chilis (RoTel)
8 c. water
3 (16 oz.) cans hominy, drained
6 chicken bouillion cubes
salt to taste
1 tsp. Italian seasoning
Monterey Jack cheese
limes
tortilla chips

Saute onion in a little butter.
Add the rest of ingredients & simmer for about an hour.
Serve over crushed chips, squeeze 1/2 lime over each bowl & top with cheese.
(the lime is a MUST--it makes the soup!)

To pre-cook chicken for any type of recipe: bring water to boil and put raw chicken breasts in water. Boil for 6 minutes. Turn off stove heat, cover pot and set timer for 12 minutes. Then drain and let chicken cool before handling.