* 1 cup chopped onion
* 1 teaspoon minced garlic
* 3 cups chicken broth
* 1 (14.5 ounce) can Mexican diced tomatoes
* 1/2 teaspoon chili powder
* 1/4 teaspoon ground cumin
* 1 1/2 pounds skinless, boneless chicken breast meat - cubed
* 2 tablespoons cornstarch
* 1/4 cup cold water
* 1/4 cup shredded Mexican cheese blend
* 1 tablespoon minced fresh cilantro
* Tortilla chips

1. In a large saucepan, combine the first six
ingredients; bring to a boil. Add chicken. Reduce heat;
cover and simmer for 4-6 minutes or until chicken is no
longer pink. Combine cornstarch and water until smooth;
gradually stir into soup.

2. Bring to a boil; cook and stir for 1 minute or until thickened.
Top servings with cheese and cilantro. Serve with tortilla
chips if desired.

Bob Tyndall
http://blackjava.ca/gap-adventure-travels/