Chicken Tortilla Soup

Serves 4-5

½ cup onion, chopped
2 T. garlic, minced
16 oz picante sauce
1 (14 oz) can chicken broth
1 (14 oz) can stewed tomatoes
1 (4 oz) can diced green chilies
¼ c. cilantro, chopped
1 t. oregano
1 – 2 chicken breasts, cooked, shredded
1 c. Monterey Jack cheese, shredded, for garnish
Tortilla chips, crumbled for garnish

· In a 3 quart saucepan, sprayed with nonstick cooking spray, sauté onion and garlic.
· Stir in picante sauce, chicken broth, stewed tomatoes, diced green chilies, cilantro and oregano.
· Bring to a boil, then add shredded chicken; simmer 20 minutes.
· Serve soup topped with shredded cheese and crumbled tortilla chips.