Ingredients
1 large onion, chopped
2 green onions, thinly sliced
2 tablespoons butter
4 garlic cloves, minced
2 tablespoons all-purpose flour
4-1/2 cups Reduced-Sodium Chicken Broth
2 cans (14-1/2 ounces each) diced tomatoes, undrained
1 can (8 ounces) tomato sauce
1 can (4 ounces) chopped green chilies
1 tablespoon minced fresh oregano or 1 teaspoon dried oregano
2 teaspoons ground cumin
1/4 teaspoon pepper
3 cups cubed cooked chicken breast
2 tablespoons minced fresh cilantro
1-1/3 cups crushed baked tortilla chip scoops
7 tablespoons shredded reduced-fat cheddar cheese
7 Servings Prep: 20 min. Cook: 40 min.
Directions
In a Dutch oven, saute onion and green onions in butter until tender.
Add garlic; cook 1 minute longer.
Stir in flour until blended; gradually add broth. Stir in the
tomatoes, tomato sauce, chilies, oregano, cumin and pepper. Bring to
a boil. Reduce heat; cover and simmer for 20 minutes. Add chicken and cilantro; heat through.
For each serving, place 2 tablespoons chips in a soup bowl. Top with
1-1/2 cups soup. Garnish each serving with 1 tablespoon each of
cheese and chips. Yield: 7 servings.
METHOD
I heated a couple of tablespoons of butter in my soup pot. Then I added in a diced onion and a couple of thinly sliced green onions and sauteed until tender before stirring in 4 cloves of minced garlic and cooking for another 2 minutes.
Next, I stirred in a couple of tablespoons of flour. 
And 4-1/2 cups of chicken broth. 
I dumped in the rest of the ingredients (except for the chicken and cilantro): diced tomatoes, tomato sauce, green chilies, oregano and cumin. Bring it to a boil, then cover and simmer for 20 minutes. 
While the soup simmered, I cut up tortilla strips. You can use crushed tortilla chips in place of tortilla strips if you want to skip this step. But if you don’t mind a little extra work, then thinly slice a couple of flour tortillas. You won’t regret it!
Heat 1/4 to 1/2 inch of oil in a skillet and drop the tortilla strips in to fry (in batches). When they are golden brown, remove to drain on paper towels and sprinkle with salt. 
By the time I finished my tortilla strips, the timer on my simmer soup was angrily beeping. I quickly silenced it with the push of a button and stirred in 3 cups of chopped chicken and a couple of tablespoons of minced cilantro. Heat through before serving and salt and pepper to taste.
To serve, place some tortilla strips in the bottom of your soup bowl…
then ladle soup over them.
Garnish with some shredded cheese, sour cream, and more tortilla strips and cilantro if desired. 
By Krista’s Kitchen.
Thanks for inspiring us!
You can see the recipe here: cookingwithkrista.blogspot.com
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