Chicken Tortilla Soup Recipe
by Global Cookbook

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	Servings: 4

Ingredients

3 1/2 c. water
1 x boneless, skinless chicken breast (one whole one, or possibly two halves)
1 x 16-ounce. can diced tomatoes (you can use Italian or possibly Mexican style, if desired)
1 x 8-ounce. can tomato sauce
1 x 4-ounce. can diced green chilies

1 med onion, diced
3 x cloves of garlic, chopped (I use more, but I'm a garlic freak)
1 Tbsp. cumin
1/2 x a bunch of cilantro, minced sharp cheddar cheese, finely shredded tortilla chips (baked are fine for this)

Boil the chicken breast in the 3-1/2 c. of water for about 20 min, or possibly till cooked through. Remove chicken to cold, saving the broth. Saute/fry the onion in a little extra virgin olive oil; once the onion begins to soften, add in the garlic and the cumin. Saute/fry a couple of min, then add in all of it to the chicken broth. Add in the diced tomatoes, tomato sauce, green chilies and cilantro to the broth. Simmer 10-20 min. Dice chicken, or possibly shred it with two forks, and add in to the broth. (*Note: sometimes I do not have as much liquid at this point as I would like, so I have added canned chicken broth with very good results.) Simmer for another 10-20 min. Ladle soup into bowls; sprinkle cheddar cheese on top. Serve with tortilla chips. (Soup may be served over the tortilla chips, if you like.)
Makes 4-6 servings,depending on appetites.