Ingredients:
1 1/2 pounds boneless chicken --
1 15 oz can whole tomatoes cooked and shredded
1 10 oz can enchilada sauce
1 medium onion – chopped
1 4 oz can chopped green chilies
1 clove garlic – minced
1 14.5 oz can chicken broth
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon dried chopped cilantro
1/4 teaspoon Cayenne pepper (optional)
1/2 cup rice

TORTILLA’S:
6 corn tortillas 2 tablespoons vegetable oil

Directions:
In a large pot, combine the shredded chicken, whole tomatoes, enchilada sauce,
onion, green chilies, and garlic. Add the water, chicken broth, cumin, chili
powder, salt, black pepper, bay leaf and rice. Stir in the cilantro. Cover and cook on Low approximately 30 to 40 minutes to heat thoroughly and for the flavors to
blend.

TORTILLA’S
Preheat oven to 400 degrees F. Lightly brush both sides of tortillas with
vegetable oil. Cut the tortillas into strips that are 2 1/2 -inches long and 1/2 inch
wide. Spread the tortilla strips onto a baking sheet. Bake. Turning tortilla’s
occasionally, until crisp - 5 to 10 minutes. Dish soup into bowls. Sprinkle each
serving with tortilla strips and grated Parmesan Cheese.
Serves 6 to 8

Short Cuts and Add On's From the Recipe Donor
I have used 1 large can (13 oz.) Chicken Breast and shredded it. Instead of
baking your own tortillas, we use store bought and crush them over each serving.
We also squeeze fresh lime juice over individual servings and add some
shredded pepper cheese, rather than Parmesan cheese, over top. We also put a
dollop of plain yogurt or sour cream on top and stir in. This also cuts down on
the heat if you find it too spicy. ENJOY!!