Tortilla Soup

This is a nice variation to your typical taco night...and is perfect for this colder weather.  This recipe serves 8-10 people and only takes 30 min. to make.  I love that you get to dip tortilla chips in it and add as much cheese as you want!

You will need:

• 1 onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon olive oil
• 2 teaspoons chili powder
• 1 teaspoon dried oregano
• 1 (28 ounce) can crushed tomatoes
• 1 (10.5 ounce) can condensed chicken broth
• 1 1/4 cups water
• 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
• 6-8 boneless chicken tenders, cooked and cut into bite-sized pieces
• tortilla chips
• shredded Monterey Jack or cheddar cheese
• chopped green onions

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