3-1/2 cups water
1 boneless, skinless chicken breast (one whole one,
or two halves)
1 16-oz. can diced tomatoes (you can use Italian or
Mexican style, if you like)
1 8-oz. can tomato sauce
1 4-oz. can diced green chilies
1 medium onion, diced
2-3 cloves of garlic, minced (I use more, but I'm a garlic freak)
1 tbs. cumin
1/2 a bunch of cilantro, chopped
sharp cheddar cheese, finely shredded
tortilla chips (baked are fine for this)

Boil the chicken breast in the 3-1/2 cups of water for about 20 minutes, or until cooked through. Remove chicken to cool, saving the broth. Saute the onion in a little olive oil; once the onion begins to soften, add the garlic and the cumin. Saute a couple of minutes, then add all of it to the chicken broth. Add the diced tomatoes, tomato sauce, green chilies and cilantro to the broth. Simmer 10-20 minutes. Dice chicken, or shred it with two forks, and add to the broth. (*Note: sometimes I don't have as much liquid at this point as I would like, so I have added canned chicken broth with very good results.) Simmer for another 10-20 minutes. Ladle soup into bowls; sprinkle cheddar cheese on top. Serve with tortilla chips. (Soup may be served over the tortilla chips, if desired.) Makes 4-6 servings, depending on appetites.
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Source: Jeannie & Joe Vaillancourt