Tortilla Soup

• 1 tablespoon vegetable oil
• 1 small onion, finely chopped
• 2 cloves garlic, finely chopped
• 1 1/2 teaspoons chili powder
• 1/4 teaspoon crushed red pepper
• 32 ounces low-sodium chicken broth
• 1 14 1/2-oz. can diced tomatoes
• 2 cups shredded skinless cooked chicken (from a rotisserie chicken)
• Salt
• 2 tablespoons fresh cilantro leaves
• 4 ounces corn tortilla chips

1. Warm vegetable oil in a large saucepan over medium heat. Add onion and cook, stirring, until softened, about 5 minutes. Add garlic, chili powder and crushed red pepper; cook mixture for 30 seconds, stirring.
2. Stir in broth and tomatoes and bring to a boil. Reduce heat and simmer 15 minutes. Stir in chicken and cook until heated through, 1 to 2 minutes. Season with salt. Stir in cilantro. Divide tortilla chips among 4 shallow soup bowls. Ladle soup on top of chips and serve immediately.

vegetable oil, onion, garlic, chili powder, red pepper, chicken broth, tomatoes, chicken, salt, fresh cilantro, corn tortilla

Taken from www.myrecipes.com/recipe/tortilla-soup (may not work)