Chicken Tortilla Soup

By á-47

Ingredients

• 1 cup chopped onions
• 1 tea. minced garlic
• 3 cups chicken broth
• 1 can (14 1/2 oz) Mexican diced tomatoes
• 1/2 tea. chili powder
• 1/4 tea. cumin
• 1 1/2 lb. chicken breasts, cubed
• 2 Tbsp. cornstarch
• 1/4 cup cold water
• 1/4 cup shredded Mexican cheese blend
• 1 Tbsp. minced fresh cilantro

Details

Servings 6

Preparation

Step 1

In a large saucepan, combine the first 6 ingredients; bring to a boil. Add chicken. Reduce heat; cover and simmer for 4-6 minutes or until chicken is no longer pink. Combine cornstarch and water until smooth; gradually stir into soup.

Bring to a boil; cook and stir for 1 minute or until thickened.

Top servings with cheese and cilantro.