Chicken tortilla soup recipe

This warm, comforting recipe is perfect for a cool autumn day. It is especially good when served with homemade corn bread. Make a double batch and freeze some to reheat on a day when you're running low on time.

CHICKEN TORTILLA SOUP
Ingredients

• 1 medium size white 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 1/2 cups chicken broth
• 1 cup water 
• 1 cup whole corn kernels, fresh or frozen
• 1 (4 ounce) can chopped green chile peppers 
• 1 (15 ounce) can black beans, rinsed and drained 
• ¼ cup chopped fresh cilantro  
• 2 boneless chicken breast halves, cooked and cut into bite-sized pieces 
• crushed tortilla chips,  sliced avocado, shredded cheese,  chopped scallions, sour cream as desired for garnish

Directions 
In a medium stock pot, heat oil over medium heat. Saute onion and garlic until soft. Stir in chili powder, oregano, tomatoes, broth, and water. Bring to a boil, and simmer for 5 to 10 minutes. Stir in remaining ingredients-except garnish. Simmer for 10 minutes. Ladle soup into individual serving bowls. Garnish as desired.