1 1/2 teaspoons olive oil(regular canola oil)
1/2 medium onion, minced(1/4 of a red onion)
2 tablespoons minced garlic(I had the kind in a jar)
1 teaspoon chili powder
1 teaspoon dried oregano
1 (14.5-ounce) can crushed tomatoes(diced tomatoes with onions)
1 (28-ounce) can low-sodium chicken broth(a 32 oz. box of chkn. broth)
3/4 cup plus 2 tablespoons water, divided(didn't use water since I used the whole box of broth)
1/4 cup cornstarch(didn't have any, used 1 c of heavy cream & 1/4 c of flour to thicken)
1 (4-ounce) can chopped green chiles(didn't have this, so I used grandmother's jalapeno relish, 2 T)
4 ounces shredded Cheddar cheese (about 1 cup)
1 tablespoon chopped fresh cilantro(didn't have it)
2 cups tortilla chips
1 bunch green onions, sliced(didn't have it)
Bring about 1 inch of water to a boil in a skillet large enough to hold the chicken in a single layer. Add chicken, reduce heat to a simmer and cook until chicken is done, about 15 minutes. Drain chicken; cut into 1/2-inch cubes.
In a medium stockpot, heat oil over medium heat. Add onion and garlic; saute until soft.
Stir in chili powder, oregano, tomatoes and their liquid, chicken broth
Ladle soup into bowls; serve chips on the side (or crumble a few chips over each bowl of soup).
Yield: 4 servings
And there you have it...DELISH!...So good that poor sickly hubs went back for seconds:o)