In large saucepot mix broth, onions and chicken. Heat to a boil. Reduce heat to medium. Cook 20 minutes or until onions are tender. Add salsa, chilies, garlic powder and tortilla chips. Heat until internal temperature is 165 degrees F or higher and chips are soft and soup is slightly thickened, about 15 minutes. Stir in cilantro.  Portion using 8 oz ladle (1 cup).

 

Top with sour cream, cheese, tomatoes, and green onions.

 

TIP: Use leftover tortilla chips to make this easy and flavorful soup.

 

Yields: 50 servings (8 oz or 1 cup each).