Healthy Chicken Tortilla Soup

• 1-1/4 pounds boneless skinless chicken breasts
• 1 cup chopped onion
• 1 teaspoon minced garlic
• 2 cans (14-1/2 ounces each) reduced-sodium chicken broth
• 1 can (28 ounces) crushed tomatoes
• 1 can (16 ounces) kidney beans, rinsed and drained
• 1 can (8 ounces) tomato sauce
• 1 can (6 ounces) tomato paste
• 1 can (4 ounces) chopped green chilies
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 3/4 teaspoon dried oregano
• 1/2 teaspoon sugar
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 3 corn tortillas (6 inches), cut into 1/2-inch strips

1. Broil chicken 3-4 in. from the heat for 5-6 minutes on each side or until a thermometer reads 170u0b0.
2. In a Dutch oven coated with cooking spray, cook onion until tender. Add garlic; cook 1 minute longer. Stir in the broth, tomatoes, beans, tomato sauce, tomato paste, chilies and seasonings. Shred chicken with two forks; add to soup. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes.
3. Meanwhile, place tortilla strips on an ungreased
4. . Bake at 350u0b0 for 12-15 minutes or until crisp. Serve with soup.

chicken breasts, onion, garlic, chicken broth, tomatoes, kidney beans, tomato sauce, tomato paste, green chilies, chili powder, ground cumin, oregano, sugar, salt, pepper, corn tortillas

Taken from www.tasteofhome.com/recipes/healthy-chicken-tortilla-soup/ (may not work)