Chicken Tortilla Soup
Sauté onion in a small amount of oil. Add garlic and cook until fragrant. Add chicken stock, tomato sauce, and the rest of the spices. Bring to a simmer. Cover and add chicken breast and cook until breasts are tender, 15-25 minutes. Remove the chicken and cool until the meat can be shredded. Return the shredded and de-boned chicken to the soup along with the corn and simmer 5 more minutes. Serve over tortilla chips and garnish with cilantro.