1 c. chopped onion
1 c. chopped green pepper
1 c. chopped tomato
1/2 c. chopped fresh parsley
2 (10 1/2 oz.) cans ready to serve, no-salt added chicken broth
1 tsp. dried whole oregano
1 tsp. chili powder
3/4 tsp. ground cumin
1/4 tsp. salt
1/4 tsp. pepper
1 bay leaf
1 c. diced, cooked chicken breast, skinned before cooking
2 tbsp. shredded sharp cheddar cheese (1/2 oz.)
Tortilla chips

Combine first 11 ingredients in a Dutch oven. Bring to a boil; cover, reduce heat, and simmer 30 minutes. Remove bay leaf, and stir in chicken; cook until thoroughly heated. Pour into serving bowls. Top equally with cheese and tortilla chips. Serves 4.