Copycat Mccallister's Deli Chicken Tortilla Soup

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 2 boneless skinless chicken breasts
• 1 1/2 teaspoons olive oil
• 1/2 medium onion, minced
• 2 tablespoons garlic, minced
• 1 teaspoon chili powder
• 1 teaspoon dried oregano
• 14 1/2 ounces crushed tomatoes
• 28 ounces low sodium chicken broth
• 3/4 cup plus 2 tablespoons water, divided
• 1/4 cup cornstarch
• 4 ounces green chilies, chopped
• 4 ounces shredded cheddar cheese (about 1 cup)
• 1 tablespoon fresh cilantro, chopped
• 2 cups tortilla chips
• 1 bunch green onion, sliced

Recipe

• 1 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.
• 2 in a medium stockpot, heat oil over medium heat. add onion and garlic; saute until soft.
• 3 stir in chili powder, oregano, tomatoes and their liquid, chicken broth and 1/2 cup plus 2 tablespoons water.
• 4 stir together cornstarch and remaining 1/4 cup water; stir into stockpot. bring to a boil, then reduce heat and simmer for 5 to 10 minutes, until broth is slightly thickened.
• 5 stir in chiles, cheese, cilantro and cooked chicken. stir until cheese melts, then let simmer for 10 minutes.
• 6 ladle soup into bowls; serve chips on the side (or crumble a few chips over each bowl of soup). garnish with chopped green onions.
• 7 yield: 4 servings.