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Chicken Tortilla Soup

1 cup chopped onion
1 teaspoon minced garlic
3 cups chicken broth
1 can (14-1/2 ounces) Mexican diced tomatoes
1/2 teaspoon chili powder
1/4 teaspoon ground cumin
1-1/2 pounds boneless skinless chicken breast, cubed
2 tablespoons cornstarch
1/4 cup cold water
1/4 cup shredded Mexican cheese blend
1 tablespoon minced fresh cilantro
Tortilla chips, optional

In a large saucepan, combine the first six ingredients; bring to a

Printed from tasteofhome.com Aug 27, 2008

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Chicken Tortilla Soup cont.

boil. Add chicken. Reduce heat; cover and simmer for 4-6 minutes or
until chicken is no longer pink. Combine cornstarch and water until
smooth; gradually stir into soup. Bring to a boil; cook and stir
for 1 minute or until thickened. Top servings with cheese and
cilantro. Serve with tortilla chips if desired.

Yield: 6 servings.