Chicken Tortilla Soup

• 1 Medium Onion (Chopped)
• 1 4 oz. Can Green Chilies (Chopped)
• 1 1/2 tsp Garlic (Minced)
• 4 c. Chicken Broth
• 1 Can (10 1/2 oz.) Ro-Tel Tomatoes and Green Chilies (torn apart, Undrained)
• 1 16 oz. Can Pureed Tomatoes (Undrained)
• 1 tsp Chili Powder
• 1 tsp Cumin
• 1 c. Diced Cooked White Chicken Meat (Skinless)
• 5 Tortillas Cut Into 1/2 to 1/2 Inch Strips
• 1 8 oz. pkg. Grated Cheddar or Mozzarella Cheese
• 8 Tbsp. Sour Cream (Optional)
• 1 tsp. Mexican Seasoning

1. 1. In a large non stick skillet, saute onion and garlic in 1/4 c. chicken broth until cooked.
2. 2. Add can of Ro-Tel tomatoes, pureed tomatoes, chicken
3. broth, green chilies, chili powder, Mexican seasoning,
4. and cumin. Add chicken and heat to boiling, reduce heat
5. and simmer 20-30 minutes.
6. 3. Meanwhile cut tortillas into thin strips and add to
7. soup mixture. Simmer 15 more minutes.
8. 4. Garnish with cheese and sour cream.

onion, green chilies, garlic, chicken broth, rotel tomatoes, tomatoes, chili powder, cumin, chicken, mozzarella cheese, sour cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=802194 (may not work)