Mexican Tortilla Soup

Mmmmmmmmmm! Yum :)

Ingredients

• 1 onion, chopped
• 3 tsp 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
• 2 cup whole corn kernels, cooked
• 1 (4 ounce) can chopped green chile peppers
• 1 (15 ounce) can black beans, rinsed and drained
• 2 boneless chicken breast halves, cooked and cut into bite-sized pieces
• crushed tortilla chips (or baked tortilla strips - see below)
• sliced avocado
• shredded cheese
• chopped green onions
• sour cream

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, 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. 

I'm not sure where this recipe comes from. I adjusted it too.

Vegetarian: change chicken broth for vegetable broth, add white kidney beans for the chicken


My baked tortilla chips:


Ingredients:

• 5 tortillas (any kind! I love using ones out of the freezer, since they're being baked anyways.)
• 2 tbsp Olive oil
• salt, black pepper, paprika (all optional) - to taste

Directions: brush tortillas with olive oil and sprinkle with spices, cut into strips, place in a single layer on a foil-line baking sheet & broil (500) for 2-5 minutes.