Southwestern Chicken Tortilla Soup

By Emcneil

Ingredients

• 1 carton (32 ounces) plus 1 can (14-1/2 ounces) reduced-sodium chicken broth
• 1 can (14-1/2 ounces) crushed tomatoes, undrained
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 1 pound boneless skinless chicken breast, cut into 1/2-inch cubes
• 1 large onion, chopped
• 1/3 cup minced fresh cilantro
• 1 can (4 ounces) chopped green chilies
• 1 garlic clove, minced
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 1/4 teaspoon cayenne pepper
• 3 cups frozen corn, thawed
• Crushed tortilla chips and reduced-fat Mexican cheese blend

Preparation

Step 1

In a large saucepan, combine the first 12 ingredients. Bring to a boil. Reduce heat; cover and simmer for 1 hour. Add corn; cook 10 minutes longer. Top with tortilla chips and cheese.