Becky's Chicken Tortilla Soup

Single recipe makes 8 servings.

Ingredients 

 1 onion, chopped

 3 cloves garlic, minced

 1 tablespoon olive oil

 2 teaspoons chili powder (or more)

 2 teaspoons cumin (or more)

 1 teaspoon dried oregano

 Salt and pepper

 1 (28 ounce) can crushed tomatoes

 2 (10.5 ounce) cans condensed chicken broth

 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 shredded

 

Yummy toppers

shredded Monterey Jack cheese

sour cream

chopped green onions

crushed tortilla chips

sliced avocado

Directions

In a small frying pan, heat oil over medium heat. Saute onion and garlic in oil until soft. Stir in chili powder, cumin, oregano, salt and pepper.

Combine onion and garlic with tomatoes, broth, corn, chiles, beans, cilantro and chicken in crockpot. Cook on high for 4-5 hours or low for 6-8 hours.

Ladle soup into individual serving bowls, and top with cheese, sour cream, crushed tortilla chips, avocado slices and/or chopped green onion.