Ingredients
1 cup chopped onion1 teaspoon minced garlic3 cups chicken broth1 can (14-1/2 ounces) Mexican diced tomatoes1/2 teaspoon chili powder1/4 teaspoon ground cumin1-1/2 pounds boneless skinless chicken breast, cubed2 tablespoons cornstarch1/4 cup cold water1/4 cup shredded Mexican cheese blend1 tablespoon minced fresh cilantroTortilla chips, optional
Preparation
In a large saucepan, combine the first six ingredients; bring to a boil. Add chicken. Reduce heat; cover and simmer for 4-6 minutes or until chicken is no longer pink. Combine cornstarch and water until smooth; gradually stir into soup.
Bring to a boil; cook and stir for 1 minute or until thickened. Top servings with cheese and cilantro. Serve with tortilla chips if desired.
