chicken soup for the soul

This soup is quick to make, flavorful, and filling! Serve with warm corn bread or tortillas. This also freezes well. Garnish with chopped fresh avocado, Monterey jack cheese, crushed tortilla chips, or green onion!  Perfect for a cold (or even warm if you're in Arizona) fall evening!!!  The picture doesn't do it justice, my cousin, Heidi, made it one night and brought it to a Pampered Chef meeting and it looked and smelled delicious I had to try it and now it is one of our favorites. 

Chicken Tortilla Soup

Ingredients:
1 onion, chopped
3 cloves garlic, minced
1 Tbsp olive oil
2 tsp. chili powder
1 tsp cumin
1 (28 ounce) can crushed tomatoes
1 (10.5 ounce) can condensed chicken broth (for creamier soup, use cream of chicken) (I like to use half and half
1 1/4 cups water (a lot of the times, I use the water that I cooked the chicken in)
1 cup whole corn kernels, cooked
1 (4 ounces) can chopped green chili peppers
1 (15 ounces) can black beans, rinsed and drained
1/4 cup chopped fresh cilantro
2 boneless chicken breast halves, cooked and cut into bite-sized pieces

Toppings:
Crushed tortillas chips, sliced avocado, shredded Monterey jack cheese, sour cream, chopped green onion

Directions:
1. In a medium stockpot, heat oil over medium heat. Sauté onion and garlic in oil until soft. Stir in chili powder, cumin, tomatoes, broth, and water. Bring to boil, and simmer for 5-10 minutes.
2. Stir in corn, chilies, beans, cilantro, and chicken. Simmer for 10 minutes.
3. Ladle soup into individual serving bowls, and top with crushed tortilla chips, avocado slices, cheese, sour cream, or chopped green onion.  Yields:  8 servings