Mexican Chicken Tortilla Soup

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This was the first dish that i ever learned how to cook. my wife loves it. i have 3 small children so when they are eating it, i leave out the chipotle chile. i think this originally came from either mens health or mens fitness magazine. also it doesn't hurt to sprinkle on some shredded cheddar when you are done.

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Steps

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Heat the oil in large stockpot over medium high heat.

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Add the chicken and garlic and cook for 3 minutes until chicken is browned on both sides , stirring frequently.

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Add oregano and stir to coat chicken.

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Stir in minced chipotle , tomatoes , broth , and corn.

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Turn the heat to high and bring to boil.

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Turn heat to low , partially cover , and simmer for 10 minute until chicken is cooked through.

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Remove pan from heat and stir in cilantro and 1 cup of tortilla chips.

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To serve , place remaining chips in the bottom of individual bowls and laddle soup over top.

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Ingredients

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olive oil, boneless skinless chicken breast, garlic cloves, dried oregano, chipotle chiles in adobo, diced tomatoes with green chilies, reduced-sodium chicken broth, frozen corn, fresh cilantro, baked corn tortilla chips