Chicken Tortilla Soup

I have been making this soup for a few years now. Always a staple in our home during the colder months. The toppings are what make the soup. Chris has a pretty nasty cold, and requested that I make it for dinner this morning. We were suppose to go to Georgia today to visit my family, but with the way Chris is feeling, it was wise to stay home. Matthew also enjoyed the soup as you can see by the photos. He was wearing quite a bit of it by the end of dinner!

Chicken Tortilla Soup

1 cup chopped onion

2 cloves minced garlic

3 cups chicken broth

1 can Mexican diced tomatoes (14 1/2 oz.) -I used Hunt's petite diced tomatoes with mild green chiles...

1/2 tsp. chili powder

1/4 tsp. ground cumin

1 1/2 lb. boneless skinless chicken breast, cubed -I cut them up small...

2 Tbs. cornstarch

1/4 cup cold water

1 Tbs. minced fresh cilantro -you can leave this out or use as topping...

Toppings:

Shredded Mexican blend cheese

Tortilla chips -for some reason in this soup I like the Tostitos flavored with lime...

minced fresh cilantro

diced avacado

fresh lime slices to squeeze into soup

In a large sauce pan, combine first six ingredients and bring to a boil. Add the chicken, reduce heat, cover and simmer 4-6 minutes till chicken is no longer pink. Combine cornstarch and water till smooth; gradually stir into soup. Bring to a boil, stirring till thick, about 1 minute. Enjoy with the toppings!!

Matthew enjoying the soup!