Chicken Tortilla Soup

3-4 boneless/skinless chicken breasts, cooked and shredded
1 Tablespoon vegetable oil
½ small onion, chopped
1 small can diced green chilies
1- 14 oz. can petite diced tomatoes
2 Tablespoons cilantro, chopped
½ Tablespoon ground black pepper
1 Tablespoon cumin
8 oz French onion dip, found next to the sour cream at the store
1 can cream of chicken soup
½ pound Velveeta cheese
2 cans chicken broth, low sodium

Saute chopped onion in dutch oven with a little oil until tender. Add the rest of the ingredients and simmer on medium heat, stirring often, for 15-20 minutes. Serve soup with crushed tortilla chips on top.

**I cut yellow corn tortillas into strips and fried them to go on top of my soup, but if you dont have the time you can buy them at the grocery store in with the salad toppings, or regular tortilla chips work well also! **