Chicken Tortilla Soup Name: Kate Horrell Base: RAF Alconbury Recipe: 2 Tablespoons olive oil 1/2 medium onion, chopped 12 ounces boneless, skinless chicken breast, cut into 1 inch pieces 1 Tablespoon crushed or minced garlic 1/4 teaspoon ground cumin 1/4 teaspoon chili powder 2 14.5 ounce cans chicken broth 1 14.5 ounce can petite diced tomato 1 4 ounce can green chilis Heat oil in a large pot. Add chicken and saute over medium-high heat until browned on outside. Add onion, garlic, chili powder and cumin and saute until the onion is translucent, about 2 minutes. Add broth, undrained tomatoes, and undrained diced green chilis. Simmer for 10-15 minutes. Top with shredded cheddar cheese, sour cream, and/or crushed tortilla chips.