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Chicken Tortilla Soup
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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 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.
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Printed from tasteofhome.com Oct 13, 2008Copyright Reiman Media Group, Inc © 2008 |