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Mexican Chicken-Tortilla Soup

Ingredients

• 2 medium chicken breast halves (1 1/4 pounds total)
• 1 14-ounce can reduced-sodium chicken broth
• 1 3/4 cups water
• 1/2 cup chopped onion
• 1 clove garlic, minced
• 1/2 teaspoon ground cumin
• 1 tablespoon vegetable oil
• 1 14.5-ounce can no-salt-added diced tomatoes, undrained
• 1 8-ounce can tomato sauce
• 1 4-ounce can whole green chiles, rinsed, seeded, and cut into thin bite-size strips
• 1/4 cup snipped cilantro
• 1 tablespoon snipped fresh oregano or 1 teaspoon dried oregano, crushed
• 4 6-inch corn tortillas
• 1/2 cup shredded cheddar or Monterey Jack cheese

Directions

1. Combine chicken, broth, and the water.
2. Simmer, covered, 15 minutes.
3. Remove chicken.
4. Set aside to cool.
5. Remove and discard skin and bones from chicken and shred meat.
6. Strain broth.
7. Skim fat from broth.
8. In the same saucepan cook onion, garlic, and cumin in hot oil until onion is tender.
9. Stir in strained broth, undrained tomatoes, tomato sauce, chiles, cilantro, and oregano.
10. Simmer, covered, for 20 minutes.
11. Stir in shredded chicken.
12. Heat through.
13. Preheat oven to 375 F.
14. Cut tortillas in half.
15. Cut each half crosswise into 1/2-inch-wide strips.
16. Place tortilla strips on a baking sheet.
17. Bake 10 minutes.
18. Sprinkle each serving with shredded cheese and top with tortilla strips.
19. Serve immediately.

Attribution