Tortilla Soup

Prep Time: 10 minutes
Cook Time: 20 minutes

2 chicken breast (trimmed)
2 T canola oil
1 c chopped yellow onion
1 large can crushed tomatoes
6 c chicken broth or water
1 bag plain tortilla chips
2 c frozen corn
1 can whole black beans(drained)
1 T red chile powder
1 T garlic powder
1 t cumin powder
2 t dried oregano
salt and pepper to taste
1 Avocado
shredded cheese
sour cream
1 lime (cut into wedges)
1/4 c chopped cilantro

1. Season chicken breast, grill until done, cube, set aside.

2. In a large sauce pan, heat oil. Saute onion until translucent.

3. Add garlic, cumin, red chile, and oregano to onions and saute for 30 seconds to release the flavors of the dried herbs and spices.

4. Add tomatoes, broth, and a large handful of chips to the onion mixture. Stir to combine and bring to a simmer.

5. With a hand held emulsifier or blender, blend the soup base to a smooth texture.

6. Add in the beans, corn, and chicken. Bring soup back to a simmer.

7. Serve the soup in a bowl and top with shredded cheese, tortilla chips, squeeze of lime juice, avocado slices, sour cream, and sprinkle of cilantro.

Notes: If you like a little extra spice, try using Rotel instead of plain tomatoes. Also, if you can get your hands on some, fresh roasted New Mexico green chile is great in this soup.

ENJOY!