Chicken Tortilla Soup

By Texaschef11

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!