Chicken Tortilla Soup-modified from Recipelink
2 boneless, skinless chicken breast halves (or 1/2 whole chicken, shredded)
1 1/2 tsp olive oil
1/2 medium onion, minced
2 Tbsp garlic, minced
1 tsp chili powder
1 tsp dried oregano
1 (14.5 oz) can crushed tomatoes (I use Rotel here)
1 (28 oz) can low-sodium chicken broth (I use 32 oz)
3/4 cup plus 2 Tbsp water, divided
1/4 cup cornstarch
1 (4 oz) can chopped green chiles
4 oz. shredded Cheddar cheese (I use a little more, we like cheese)
1 Tbsp chopped fresh cilantro (I use dried)
2 cups tortilla chips
1 bunch green onions, sliced (optional)
1. Bring about 1 inch of water to a boil in a skillet large enough to hold the chicken in a single layer. Add chicken, reduce heat to a simmer and cook until chicken is done, about 15 minutes. Drain chicken; cut into 1/2-inch cubes. OR go here to see how to cook a whole chicken and use shredded chicken.
2. In a medium stockpot, heat oil over medium heat. Add onion and garlic; saute until soft.
3. Stir in chili powder, oregano, tomatoes and their liquid, chicken broth and 1/2 cup plus 2 Tbsp water.
4. Stir together cornstarch and remaining 1/4 cup water; stir into stockpot. Bring to a boil, then reduce heat and simmer for 5 to 10 minutes, until broth is slightly thickened.
5. Stir in chiles, cheese, cilantro and cooked chicken. Stir until cheese melts, then let simmer for 10 minutes.
6. Ladle soup into bowls; serve chips on the side (or crumble on top of each bowl of soup). Garnish with chopped green onions (optional).