Chicken Tortilla Soup Recipe

Ingredients

* 2 cups water
* 14 ounce can chicken broth (or 1 1/2 c water and two bouillon cubes)
* 29 ounce can crushed tomatoes
* 11 ounce can enchilada sauce
* 4 ounce can chopped green chilies
* 1 teaspoon chili powder
* 1 teaspoon cumin
* 1 teaspoon dried cilantro
* 1 heaping teaspoon minced garlic
* 2-3 cups chicken, cooked and shredded (can use more if you like)
* 2 cups frozen corn (or 2 cans corn, drained)
* 1 small onion, chopped
* salt and pepper to taste
* 4-5 six inch corn tortillas
* Toppings: cheese, sour cream, etc for toppings

Preparation

Step 1

Dump everything except toppings and corn tortillas in a large pot. Place over medium to medium high heat and bring just to a boil. Reduce heat and simmer thirty minutes.
Using a pizza cutter or knife, cut each tortilla into thin strips. Place in soup and cook ten minutes more before serving.

Serve soup with desired toppings.
Great if made a day or two ahead of time to make get togethers easier!