Copycat McCallister's Deli Chicken Tortilla Soup

Disclaimer: I did not create this recipe. I found it on a response to a Yahoo Answers question where someone asked for a recipe for McCallister's Chicken Tortilla Soup. I have not attempted this recipe, but it looks promising so I am posting it here for safe keeping. Let me know if you try it before I do!!

• Ready In: 45 mins
• Serves: 4

Ingredients

• 2  boneless skinless chicken breasts
• 1 1⁄2 teaspoons olive oil
• 1⁄2 medium onion, minced
• 2  tablespoons garlic, minced
• 1  teaspoon chili powder
• 1  teaspoon dried oregano
• 14 1⁄2 ounces crushed tomatoes
• 28  ounces low sodium chicken broth
• 3⁄4 cup  plus 2 tablespoons water, divided
• 1⁄4 cup cornstarch
• 4  ounces green chilies, chopped
• 4  ounces  shredded cheddar cheese (about 1 cup)
• 1  tablespoon fresh cilantro, chopped
• 2  cups tortilla chips
• 1  bunch green onion, sliced

Directions

1. Bring about 1 inch of water to a boil in a skillet large enough to hold the chicken in a single layer. Add chicken, reduce heat to a simmer and cook until chicken is done, about 15 minutes. Drain chicken; cut into 1/2-inch cubes.
2. In a medium stockpot, heat oil over medium heat. Add onion and garlic; saute until soft.
3. Stir in chili powder, oregano, tomatoes and their liquid, chicken broth and 1/2 cup plus 2 tablespoons water.
4. Stir together cornstarch and remaining 1/4 cup water; stir into stockpot. Bring to a boil, then reduce heat and simmer for 5 to 10 minutes, until broth is slightly thickened.
5. Stir in chiles, cheese, cilantro and cooked chicken. Stir until cheese melts, then let simmer for 10 minutes.
6. Ladle soup into bowls; serve chips on the side (or crumble a few chips over each bowl of soup). Garnish with chopped green onions.
7. Yield: 4 servings.