Spicy Chicken Tortilla Soup

• 3 boneless, skinless chicken breasts
• 8 cups water
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 teaspoon garlic powder
• 1 teaspoon oregano
• 2 cans diced tomatoes with chilies
• 1 small white onion, quartered
• 3 cloves garlic
• 2 Tablespoons olive oil
• 6 cups chicken broth
• 2 teaspoons salt
• 1 can whole kernel corn, rinsed and drained
• 1 can black beans, rinsed and drained
• 1 corn tortilla, torn into pieces
• crisp tortilla strips (or tortilla chips may be substituted)
• 1 large bunch of cilantro, chopped
• Sliced avocado
• lime wedges
• sour cream
• queso fresco

1. In a medium sized saucepan, cook chicken breasts in water and next four ingredients. Once chicken is cooked, remove chicken to a bowl and shred with two forks. Set aside. In a blender, puree canned tomatoes, quartered onion and garlic. Heat olive oil in a large stock pot, and add tomato puree mixture. Stir and slowly add chicken broth and salt. Bring to a boil then turn heat down to medium low and add corn, black beans and shredded chicken. If you like the texture, throw in the torn pieces of the tortilla. Taste the soup to see if you need to add any salt or pepper. Ladle into bowls and garnish with crisp tortilla strips, cilantro, avocado, freshly squeezed lime juice, sour cream and queso fresco. Enjoy!

chicken breasts, water, salt, pepper, garlic, oregano, tomatoes, white onion, garlic, olive oil, chicken broth, salt, whole kernel corn, black beans, corn tortilla, tortilla strips, cilantro, avocado, lime wedges, sour cream, queso fresco

Taken from www.epicurious.com/recipes/member/views/spicy-chicken-tortilla-soup-50087363 (may not work)