Chicken Tortilla Soup

Serves: 4-6
6 6-inch corn tortillas
1 onion, chopped
2 boneless skinless chicken breast halves
2 garlic cloves
1/2 teaspoon chili powder
1/2 teaspoon cumin
2 14 1/2 oz cans chicken broth
1 14 1/2 oz can diced tomatoes, undrained
1 14 1/2 oz can black beans, drained
1 4 oz can chopped green chilies
2 teaspoons dried cilantro
salt to taste
chedder cheese

Preheat the oven 400 degrees F. Cut tortillas into 1/2-strips. Place flat on a baking stone and bake 12-14 minutes until crispy.

Cut chicken into 1/2 inch pieces. Heat oil in a medium sized pot, add chicken. Stir until chicken is cooked through. Add onion, garlic, chili powder and cumin. Cook until onions begin to be translucent. Stir in broth, tomatoes, chilies and beans. Bring to a boil, then add cilantro, reduce heat and simmer 10 minutes. Add salt to taste.

To serve, divide tortilla strips into bowls, cover with soup, and sprinkle with cheese. Alternately, serve the soup into bowls, and add the cheese and tortilla strips on top for more crunch.

~ A variation of a Pampered Chef catalog recipe