Soup Night

Yesterday was for sure one of those days/nights. It rained and was windy and cold all day. Just stepping outside made me wish I had a never ending cup of hot coco attached to my hand. It was inevitable that it had to be a hot coco and soup night. So even though hubby and I didn't get home until almost 9pm, I put water in the kettle (yes, I have one and yes, I love using it) for coco and threw the ingredients for this amazing soup into the pot. Then I changed into sweats and my slippers and cozyed up with my soup and coco.

Chicken Tortilla Soup
      1 Tablespoon olive oil
      1 yellow onion, chopped

3 cloves garlic, minced

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 (You can substitute a 12oz. can of chicken.)

Crushed tortilla chips

Sliced avocado

Shredded Monterey Jack cheese

Chopped green onions

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.

Stir in corn, chiles, beans, cilantro, and chicken. Simmer for 10 minutes.

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