Green Chile Chicken Tortilla Soup (Low Carb) - cooking recipe

Ingredients

2 cups cooked shredded chicken breasts
2 cups 99% fat free chicken broth (swansons)
16 ounces green chili peppers, salas verde (central market)
1 teaspoon cumin
1/4 cup low moisture part-skim mozzarella cheese
1 (8 inch) whole wheat tortillas (la torilla factory)

Preparation

Mix chicken, chicken broth, salsa verde and cumin in medium pot and bring to boil. Put the lid on and simmer for 5 minutes.
Heat tortilla then cut into 1/4 inch strips.
To serve, put soup in a bowl and top with 1/4 of the tortilla strips and 1/4 of the cheese.