Tortilla Soup

 

1 medium yellow onion

1 8-ounce can Rotel tomatoes or any variety canned tomatoes with green chilies

2 cans or four cups of chicken stock

1 small can tomato sauce

2 teaspoons chili powder

1 teaspoon ground cumin

1 teaspoon salt

1 teaspoon fresh ground black pepper

2 cups cooked chicken, shredded

 

For garnish: tortilla chips, shredded cheddar or Colby-Jack cheese

 

Saute onion in a small amount of vegetable or olive oil, until soft and translucent. Stir in all other ingredients, except chicken, and simmer for thirty minutes or until ingredients are well-blended.

 

Pour crushed chips in bottom of a soup bowl. Add soup, top with cheese and serve.