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Taco Soup

4 boneless, skinless chicken breast halves, cut into 3/4-inch cubes
2 (14.5-ounce) cans diced tomatoes, undrained
2 cups water

1 (4-ounce) can diced green chilies

2 teaspoons chicken base or bouillon granules

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

1/4 teaspoon dried oregano, crushed

1/4 teaspoon ground cumin

Salt and pepper to taste
4 (10-inch) gordita-style flour tortillas, cut into pieces
4 green onions, thinly sliced
1 cup shredded Monterey Jack

1. In a large saucepan, cook diced chicken, tomatoes, water, chilies, chicken base, garlic powder, onion powder, oregano and cumin uncovered for 30 minutes or until chicken is cooked.. Adjust seasoning to taste with salt and pepper.
2. Place one cut-up flour tortilla in each soup bowl. Ladle soup over the tortilla pieces and top with the green onions and cheese.

Makes 4 servings.