CHICKEN TORTILLA SOUP

CHICKEN TORTILLA SOUP

1-1/4 lb boneless skinless chicken breast
1 cup chopped onion
1 tsp minced garlic
2 cans (14-1/2-oz each) reduced-sodium chicken breast
1 can (28-oz) crushed tomatoes
1 can (16-oz) kidney beans, rinsed and drained
1 can (8-oz) tomato sauce
1 can (6-oz) tomato paste
1 can (4-oz) chopped green chilies
2 tsp chili powder
1 tsp ground cumin
¾ tsp dried oregano
½ tsp sugar
¼ tsp salt
¼ tsp pepper
3 corn tortillas (6-inches) cut into 1/2-inch strips

Broil chicken 3-4-in. from the heat for 5-6 minutes on each side or until juice runs clear.

In a Dutch oven coated with nonstick cooking spray, cook onion and garlic until tender. Stir in the broth, tomatoes, beans, tomato sauce, tomato paste, chilies and seasonings. Shred chicken with two forks; add to soup. Bring to a boil. Reduce heat; simmer, uncovered, for 10 to 15 minutes.

Meanwhile, place tortilla strips on an ungreased baking sheet. Bake at 350^ for 12-15 minutes or until crisp. Serve with soup.

Yield: 8 servings (3 quarts)