Chicken Tortilla Soup

• 1 Tablespoon Olive Oil
• 1 whole Onion, Chopped
• 2 pieces Boneless Skinless Chicken Breast Halves, Cooked And Cut/shredded Into Bite-sized Pieces
• 1/4 cups Chili Powder
• 3 cloves Garlic, Minced
• 2 teaspoons Cumin
• 1 can Crushed Tomatoes, 28 Oz
• 1 can Chicken Broth, 28 Oz
• 1 quart Water
• 2 cans Yellow Corn
• 1 can White Corn
• 1/2 teaspoons Garlic Powder
• 1 can Chopped Green Chile Peppers, 4 Oz
• 1 can Black Beans, 15 Oz, Rinsed And Drained
• 1 bag Tortilla Chips, Crushed
• 1 package Shredded Cheddar Cheese
• Chopped Green Onions
• Sour Cream

1. In a medium stock pot, heat oil over medium heat.
2. Saute onion and chicken breasts in oil until soft.
3. Stir in chili powder, minced garlic, cumin, tomatoes, broth, and water. Bring to a boil, and simmer for 5 to 10 minutes.
4. Stir in corn, garlic powder, chilies, beans, and chicken. Bring to a boil and simmer for 1 hour.
5. Ladle soup into individual serving bowls, and top with crushed tortilla chips, cheese, and chopped green onion or sour cream.

olive oil, onion, chicken, ubc, garlic, cumin, tomatoes, chicken broth, water, white corn, garlic, green chile peppers, black beans, tortilla chips, cheddar cheese, green onions, sour cream

Taken from tastykitchen.com/recipes/soups/chicken-tortilla-soup/ (may not work)