Chicken Soup Southwestern Style

This soup is great on  chilly evenings.  Double the recipe and freeze some for future meals.

Ingredients

1 can (49-1/2 ounces) chicken broth

1 can (14-1/2 ounces) crushed tomatoes, undrained

1 pound boneless skinless chicken breasts, cut into 1/2-inch cubes

1 large onion, chopped

1/3 cup minced fresh cilantro

1 can (4 ounces) chopped green chilies

1 garlic clove, minced

1 teaspoon chili powder

1 teaspoon ground cumin

1/2 teaspoon dried oregano

1/4 teaspoon cayenne pepper

3 cups frozen corn, thawed

salt to taste

Baked tortilla chips

1 cup shredded Mexican cheese blend

Directions

In a large saucepan, combine the first 12 ingredients. Bring to a boil.  Reduce heat; cover and simmer for 1 hour.  Add corn; cook 10 minutes longer.  Top each serving with tortilla chips; sprinkle with cheese.

Yield:  8 servings.