Chicken Tortilla Soup | Texas School for the Blind and Visually Impaired

Ingredients

• 1½ lbs. boneless skinless chicken breasts, cooked and shredded
• 2 cans of Rotel tomatoes with Green Chiles
• 1 10-ounce can of enchilada sauce
• 1 medium onion, chopped
• 1 clove of garlic, minced
• 2 cups of water
• 1 14.5 ounce can chicken broth
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 teaspoon salt
• ¼ teaspoon ground black pepper
• 1 bay leaf
• 1 10-ounce package frozen corn
• 2 tablespoons vegetable oil
• 1 tablespoon chopped cilantro
• 1 package Monterrey Jack cheese