tex mex soup

3-1/2 cups canned chicken broth, undiluted
1 cup chopped onion
1 cup chopped green pepper
1 cup chopped tomato
1/2 cup chopped fresh parsley
1 teaspoon dried whole oregano
1 teaspoon chili powder
3/4 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon pepper
1 bay leaf
1 cup diced cooked chicken breast
2 tablespoons shredded sharp cheddar cheese
Tortilla chips

Combine first 11 ingredients in a large pan, stirring well. Bring to boil; cover, reduce heat, and simmer 30 minutes, stirring occasionally. Remove and discard bay leaf. Add chicken and cook until thoroughly heated. Ladle soup into individual bowls; top evenly with cheese. Serve with tortilla chips. Makes 4 cups (165 calories per cup.)

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