Tortilla Soup

1 TBS olive oil

1 medium to large onion, chopped

1 (4 oz.) can of chopped green chilies, drained

1 tsp. chili powder

1 tsp. ground cumin

1 large clove garlic, minced (or use garlic powder

½ tsp. oregano

¼ tsp. cayenne or red pepper

6 cups of chicken broth

1 (16 oz.) can of diced tomatoes (with juices)

1 cup frozen corn

4-5 chicken breasts, cooked and chopped or shredded*

1/3 cup chopped cilantro

1 1/3 cups Monterey Jack cheese, grated

Tortilla chips

Heat oil in a large heavy saucepan over medium-low heat.  Add onion and sauté for about 4-5 minutes or until clear.  Add chilies, chili powder, cumin, garlic, oregano, and pepper.  Stir for 1 minute.  Mix in chicken broth and tomatoes.  Bring just to a boil and add chicken and corn.  Bring back to a boil and check seasonings.  (The soup may need salt.)  Add cilantro just before serving.  Serve in bowls and top with cheese and tortilla chips.

*To cook the chicken:  place trimmed and rinsed breasts in cold water and bring slowly just to the boiling point.  Try to keep the water from boiling hard.  Add carrots, onions, and celery to the pot, if desired.  Cook slowly covered for 30-45 minutes.  Allow to cool before chopping.  You may also sauté the breast in 1 TBS of oil and butter until just done, cool, and then chop.