2 c cooked chicken breasts (bone in)…produces broth
4 cans (small cans) diced tomatoes
1 can chopped green chilis (can use 2)
4 c chicken brothe
1 med onion, chopped fine and sauted in olive oil for about 5 minutes
1/2 tsp or more Oregano
1/2 tsp cumin
1 tsp chili powder
1/4 to 1/2 tsp fresh ground pepper
Cook chicken breasts in one cup water to which 1 tsp instant chicken bouillon has been added at 350 for one and one half hours or until juices run clear and there is no pink. Let cool. The cut chicken in bite size pieces.
Mix tomatoes, chicken broth, chilis, onion and seasonings together…bring to a boil…then simmer for 30 to 40 minutes. Add bite size pieces of chicken when the soup begins to simmer.
Serve with tortilla chips, grated cheddar cheese and possible a dollop of sour cream if desired.