1. Bring about 1 inch of water to a boil in a skillet large enough to hold the chicken in a single layer. Add chicken, reduce heat to a simmer and cook until chicken is done, about 15 minutes. Drain chicken; cut into 1/2-inch cubes. 2. In a medium stockpot, heat oil over medium heat. Add onion and garlic; saute until soft. 3. Stir in chili powder, oregano, tomatoes and their liquid, chicken broth and 1/2 cup plus 2 tablespoons water. 4. Stir together cornstarch and remaining 1/4 cup water; stir into stockpot. Bring to a boil, then reduce heat and simmer for 5 to 10 minutes, until broth is slightly thickened. 5. Stir in chiles, cheese, cilantro and cooked chicken. Stir until cheese melts, then let simmer for 10 minutes. 6. Ladle soup into bowls; serve chips on the side (or crumble a few chips over each bowl of soup). Garnish with chopped green onions. 7. Yield: 4 servings. ---------------------------------------------------------------------------
Nutrition
Ingredients
