Chicken Tortilla Soup

Earlier this week, when I got home from work, Mike had this soup ready for dinner which was extra nice because I've been sick and it was a cold and rainy night. We hadn't made this for a couple of months and I had forgotten just how delicious it was. It's our favorite chicken tortilla soup recipe (naturally, we double it).

Chicken Tortilla Soup
1 C chopped onion
1 tsp minced garlic
3 C chicken broth
1 can Mexican diced tomatoes
1/2 tsp chili powder
1/4 tsp ground cumin
1 1/2 lb chicken breast, cubed
2 Tbl cornstarch
1/4 C cold water
Toppings: Tortilla chips, shredded Mexican cheese, fresh cilantro, avocado


In a large saucepan, combine the first six ingredients, bring to a boil. Add chicken. Reduce heat, cover and simmer for 4-6 minutes or until chicken is no longer pink. Combine cornstarch and water until smooth, gradually stir into soup. Bring to a boil, cook and stir for 1 minute or until thickened. Top servings with cheese, sour cream, and cilantro. Serve with tortilla chips, broken up and stirred into soup.