1 pound skinned, boned chicken breasts, cut into bite-size pieces
2 (14.5 -ounce) cans no-salt-added whole tomatoes, undrained and chopped
2 (14.5-ounce) cans fat free chicken broth
1 (4.5-ounce) can chopped green chilies undrained
1/4 teaspoon salt
4 (6-inch) corn tortillas, halved
1/2 cup chopped green onions
1/2 cup (2-ounces) shredded reduced-fat Monterey Jack cheese
1/4 cup chopped fresh cilantro
1/4 cup taco sauce
Directions
Combine first 5 ingredients in a large saucepan; bring to boil. Reduce heat, and simmer, uncovered, 30 minutes.
Tear each tortilla half into 1-inch pieces; place 1 torn tortilla half into each of 8 soup bowls. Ladle soup into bowls; top each with 1 tablespoon green onions, 1 tablespoon cheese, 1 1/2 teaspoons cilantro, and 1 1/2 teaspoons green taco sauce.
