McAlister's Chicken Tortilla Soup

deaner08

2 boneless, skinless chicken breast halves

1 ½ teaspoons olive oil

½ medium onion, minced

2 tablespoons minced garlic

1 teaspoon chili powder

1 teaspoon dried oregano

1 (14.5-ounce) can crushed tomatoes

1 (28-ounce) can low-sodium chicken broth

¾ cup plus 2 tablespoons water, divided

¼ cup cornstarch

1 (4-ounce) can chopped green chiles

4 ounces shredded Cheddar cheese (about 1 cup)

1 tablespoon chopped fresh cilantro

2 cups tortilla chips

1 bunch green onions, sliced

Bring about 1 inch of water to a boil in a skillet large enough to hold the chicken in a single layer. Add chicken, reduce heat to a simmer and cook until chicken is done, about 15 minutes. Drain chicken; cut into ½-inch cubes.

In a medium stockpot, heat oil over medium heat. Add onion and garlic; saute until soft.

Stir in chili powder, oregano, tomatoes and their liquid, chicken broth and ½ cup plus 2 tablespoons water.

Stir together cornstarch and remaining ¼ cup water; stir into stockpot. Bring to a boil, then reduce heat and simmer for 5 to 10 minutes, until broth is slightly thickened.

Stir in chiles, cheese, cilantro and cooked chicken. Stir until cheese melts, then let simmer for 10 minutes.

Ladle soup into bowls; serve chips on the side (or crumble a few chips over each bowl of soup). Garnish with chopped green onions.

Yield: 4 servings

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