Chicken Tortilla Soup (Randy Cartwright)

By LADONMANK

Ingredients

• 2 cups frozen mixed vegetables(peas, corn,carrots, green beans)
• 1/2 cup chopped fresh cilantro
• 1 (29 ounce) can diced tomatoes
• 4 large handfuls (about 4 cups )tortilla chips
• 1 tablespoon chili powder
• 3/4 cup shredded cheddar cheese
• 4 cans ( 14 oz) chicken broth
• 1 teaspoon salt
• 4 boneless chicken breast, thawed

Details

Servings 6
Adapted from allrecipes.com

Preparation

Step 1

Combine the broth, tomatoes, and vegetables in a large saucepan and brig to boil over high heat. Reduce the heat to medium and simmer for 5 minutes.

Cut the chicken breasts into 1/2 inch strips and add them to the soup with half the tortilla strips and the chili powder. Continue simmering until the tortilla chips are tender and the chicken is heated through, about 10 minutes longer. Ladle the soup into individual bowls. Break the remaining tortilla chips into bite-sized pieces and scatter them over the soup. Top with the cheddar cheese and cilantro.