Tortilla Soup
3 14 1/2 oz cans of chicken broth (I used fat free)
2 c chopped cooked chicken breasts
1 14 oz can diced tomatoes
1 15 oz can cream style corn
1 4 oz can chopped green chilies (undrained)
1/2 c chopped onion
3 cloves garlic, minced
1 t chili powder
6 6 inch corn tortillas
Combine all ingredients, except tortillas, into a large pot. Bring to a boil. Lower heat, and simmer for 20 minutes.
Cut corn tortillas into strips. Place on cookie sheet that has been sprayed with cooking spray. Bake at 400 degrees until crispy.
Serve soup with tortillas and top with cheese.
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