Chicken Tortilla Soup - cooking recipe

Ingredients

2 skinless chicken breasts
1/2 c. chopped onion
1/4 c. Mexican salsa
8 corn tortillas, torn into pieces
1 Tbsp. chicken bouillon

Preparation

Put chicken in large pot with 1 1/2 quarts water.
Simmer until meat is cooked.
Remove chicken from broth.
Chop meat into small pieces.
Skim fat from broth.
Add remaining ingredients to broth.
Bring to a slow boil.
Cook until thickened by tortillas (they will partially dissolve).
Add chicken meat.
Makes 6 servings.