Brothy Chicken Tortilla Soup

4 frozen chicken breasts, thawed and cubed
4 14-ounce cans chicken broth
1 14 1/2-ounce can chopped tomatoes
2 cups frozen mixed vegetables (peas, corn, carrots, green beans)
4 cups tortilla chips
1 teaspoon chili powder
3/4 cup medium cheddar cheese, shredded
1/4 cup cilantro or parsley, chopped

  1. Cook chicken breasts.
  2. Combine the broth, tomatoes (with their liquid) and vegetables in a large saucepan.
  3. Bring to a boil over high heat.
  4. Reduce the heat to medium and simmer 5 min.
  5. Add chicken to soup with chili powder and half the tortilla chips.
  6. Continue simmering until the tortilla chips are tender and chicken is heated through, about 10 min.
  7. Serve with remaining chips crushed on top.
  8. Top with the shredded cheese and cilantro.
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