Bring a bit of the Southwest to your table with this spirit-warming soup. Loaded with tender chicken, diced tomatoes, and plenty of seasonings, it’s sure to be requested again and again. Serve with tortilla chips if desired.
Combine onion, chicken broth, tomatoes, and
in a large sauce pan; bring to a boil over medium heat. Stir in chicken; reduce heat to low, cover, and simmer until chicken is no longer pink, 4 to 6 minutes. Mix cornstarch and water in a small bowl until smooth; gradually stir into soup.
Bring soup to a boil over medium-high heat; cook, stirring occasionally, until thickened, about 1 minute. Top with Mexican cheese and cilantro.
Per Serving: 195 calories; protein 24.6g; carbohydrates 12g; fat 4.4g; cholesterol 66.4mg; sodium 1269.3mg.