Chicken Tortilla Soup

Ingredients:

1 c. onion, chopped

1 t. garlic, minced

3 c. chicken broth

1 14.5-oz can Mexican diced tomatoes*

1/2 t. chili powder

1/4 t. ground cumin

**1 can of corn, drained**

1 1/2 lb. skinless, boneless chicken breast, cubed

2 T. cornstarch (don't have cornstarch on hand? Not a problem! Just use flour and double the amount!)

1/4 c. water

1/4 c. Mexican cheese blend, shredded

1 T. fresh cilantro, minced

Tortilla chips

* I couldn't find Mexican diced tomatoes, so I just bought "diced tomatoes with green chilies"

** I added the can of corn to the recipe. I love corn and thought it would make a nice addition....and it did!

Recipe:

1. In a large saucepan, combine the first six ingredients; bring to a boil. Add chicken.

2. Reduce heat; cover and simmer for 4-6 minutes or until chicken is no longer pink. Combine cornstarch and water and stir until smooth.

3. Stir cornstarch/water mixture into soup. Let soup simmer for 15 additional minutes.

4. Serve soup topped with cheese, cilantro and with tortilla chips.

Rating: 4.5 of 5

For soup, we thought this was great. Neither of us are huge soup lovers. But, this recipe is quick and easy. The cilantro makes all the difference though! That being said, we do LOVE cilantro. We wanted to have a dollop of sour cream with it as garnishing, but Ally would have eaten nothing else. We will definitely be having this recipe again.

Source: Food on the Table