Yummy Tortilla Soup

Serves: At least 4

Prep: 10

Cook: 25

INGREDIENTS

• 1 onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon olive oil
• 2 teaspoons chili powder
• 1 teaspoon dried oregano
• 2 Cans crushed (or diced) tomatoes
• 1 (10.5 ounce) can condensed chicken broth
• 1 cup whole corn kernels, cooked
• 1 (4 ounce) can chopped green chile peppers
• 1 (15 ounce) can black beans, rinsed and drained
• 1/4 cup chopped fresh cilantro (I used dried)
  
• 2-3 boneless chicken breast halves, cooked and cut into bite-sized pieces
• crushed tortilla chips
• sliced avocado
• shredded Monterey Jack cheese
• chopped green onions

DIRECTIONS

1. In a medium stock pot, heat oil over medium heat. Saute onion and garlic in oil until soft. Stir in chili powder, oregano, cilantro(if using dried) tomatoes, broth, and water. Bring to a boil, and simmer for 5 to 10 minutes.
2. Stir in corn, chiles, beans, cilantro (if fresh), and chicken. Simmer for 10 minutes.
3. Ladle soup into individual serving bowls, and top with crushed tortilla chips, avocado slices, cheese, sour cream, and chopped green onion.