{recipe of the week} Chicken Tortilla Soup

I'm on a soup kick lately and Tortilla Soup is one of my favorites to make!  Here's the recipe I almost always turn to (unless I can't find it and  end up 'winging it')...

NOTE:  About half of the time I leave out the chicken completely and it's just as great!

Chicken Tortilla Soup


Ingredients:

* 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
* 2 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, tomatoes, broth, and water. Bring to a boil, and simmer for 5 to 10 minutes.
2. Stir in corn, chiles, beans, chicken and cilantro. Simmer for 10 minutes.
3. Ladle soup into individual serving bowls, and top with crushed tortilla chips, avocado slices, cheese, and chopped green onion.